No. 7. Mushroom Forcemeat


  • Small mushrooms, peeled and trimmed, 4 oz.
  • butter 1 ½ oz.
  • slight sprinkling mace and cayenne: 5 to 7 minutes.
  • Mushrooms minced; bread-crumbs, 4 oz.
  • butter, 1 ½ oz. (with part of that used in the stewing)
  • salt, 1 saltspoonful
  • third as much of cayenne, of mace, and of nutmeg
  • grated lemon-rind, 1 teaspoonful
  • yolk of 1 or 2 eggs.
  • In balls, poached, 5 to 6 minutes; fried, 6 to 8 minutes.


Cut closely off the stems of some small, just-opened mushrooms, peel them, and take out the fur. Dissolve an ounce and a half of good butter in a saucepan, throw them into it with a little cayenne and a slight sprinkling of mace, and stew them softly, keeping them well shaken, from five to seven minutes; then turn them into a dish, spread them over it, and raise one end, that the liquid may drain from them. When they are quite cold, mince, and then mix them van four ounces of fine bread-crumbs, an ounce and a half of good butter, and part of that in which they were stewed should the force-meat appear too moist to admit of the whole, as the yolk of one egg at the least, must be added, to bind the ingredients together; strew in a saltspoonful of salt, a third as much of cayenne, and about the same quantity of mace and nutmeg, with a teaspoonful of grated lemon-rind. The seasonings must be rather sparingly used, that the flavour of the mushrooms may not be overpowered by them. Mix the whole thoroughly with the unbeaten yolk of one egg, or of two, and use the forcemeat poached in small balls for soup, or fried and served in the dish with roast fowls, or round minced veal; or to fill boiled fowls, partridges, or turkeys.

Obs.—This, like most other forcemeats, is improved by being well beaten in a large mortar after it is entirely mixed.