Boiled Mushroom Pudding Recipe
Mushrooms.
Pudding crust.
Butter a pudding basin, line it with paste, fill with mushrooms, add
pepper and salt to taste (about one teaspoonful of salt and half of
pepper to one dozen good sized mushrooms), adding gravy made by stewing
the peel and stalks of the mushrooms for half an hour in sufficient
water to cover them, and strained before using. Cover with paste, flour
a cloth and tie firmly over, and boil for three hours.
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