Broiled Mushrooms
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Broiled Mushrooms.
Peel the finest and freshest you can get, score the under side, and cut the stems close. Put into a deep dish and anoint well, once and again, with melted butter. Salt and pepper, and let them lie in the butter an hour and a half. Then broil over a clear, hot fire, using an oyster-gridiron, and turning it over as one side browns. Serve hot, well-buttered, pepper and salt, and squeeze a few drops of lemon-juice upon each.
-----------
Broiled Mushrooms.
Peel the finest and freshest you can get, score the under side, and cut the stems close. Put into a deep dish and anoint well, once and again, with melted butter. Salt and pepper, and let them lie in the butter an hour and a half. Then broil over a clear, hot fire, using an oyster-gridiron, and turning it over as one side browns. Serve hot, well-buttered, pepper and salt, and squeeze a few drops of lemon-juice upon each.
