Dishes made without meat / by Mrs. C.S. Peel.

  • Peel, C. S., Mrs.
Date:
1907
Catalogue details

Licence: In copyright

Credit: Dishes made without meat / by Mrs. C.S. Peel. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    36/105 (page 32)
    Roes and Mushrooms on Toast (Hot) Make the necessary number of round croutons of lightly-fried bread, and choose a like number of mushrooms the same size as the croutons. Peel the mushrooms, rinse them in warm water, to remove any grit, and remove the stalks. Place them on a greased baking sheet, stalk side upper- most. Put some small pieces of butter on each mushroom and a little pepper and salt. Cover with buttered paper and cook in a moderate oven for 10 to 20 minutes. Serve a mushroom on each crouton, and on each mushroom place a cooked bloater roe curled round. Stuffed Aubergines (Egg Fruit) Boil the aubergines until tender (25 to 30 minutes), and then half them lengthwise. Scoop out the pulp carefully, sieve it, and mix it with some fine brown crumbs (about a dessertspoonful to each half-pint), pepper, salt, and some oiled butter. Fill the skins with this mixture, sprinkle with crumbs and oiled butter, and bake in a moderate oven until browned. Tomatoes au Gratin (Hot) Take four tomatoes as nearly the same size as possible, and a slice off the top of each. Scoop