Mushrooms au Gratin
| 4 tablespoonfuls Crisco | 1 tablespoonful chopped parsley |
| 14 large mushrooms | 2 tablespoonfuls chopped cooked meat |
| 1 egg | 2 tablespoonfuls breadcrumbs |
| Salt, pepper, and red pepper to taste | 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.