4 tablespoonfuls Crisco
14 large mushrooms
1 egg
Salt, pepper, and red pepper to taste
1 tablespoonful chopped parsley
2 tablespoonfuls chopped cooked meat
2 tablespoonfuls breadcrumbs
1/2 cupful stock
1 tablespoonful chopped suet
Beat up egg, add suet, breadcrumbs, meat, parsley, and seasonings.
Wash and remove centers from mushrooms, season with salt, pepper, and
red pepper, also place tiny piece of Crisco in each. Then put heaping
teaspoonful of forcemeat in each one, and cover with crumbs. Lay on
Criscoed tin, add stock, and bake fifteen minutes. Serve on hot dish
with gravy poured round.
Sufficient for fourteen mushrooms.