Seasonable: Meadow mushrooms in September and October; cultivated mushrooms may be had at any time.
Ingredients
mushroom-flaps
salt to taste
pepper to taste
butter
lemon-juice
Directions
Cleanse the mushrooms by wiping them with a piece of flannel and a little salt
Cut off a portion of the stalk, and peel the tops
Broil them over a clear fire, turning them once, and arrange them on a very hot dish
Put a small piece of butter on each mushroom, season with pepper and salt, and squeeze over them a few drops of lemon-juice
Place the dish before the fire, and when the butter is melted, serve very hot and quickly
Moderate-sized flaps are better suited to this mode of cooking than the buttons: the latter are better in stews. Source: The Book of Household Management by Isabella Beeton (1859)
Mushrooms, Baked
