Recipe Manuscript

To Dress Mushrooms My Lord Digbys Way

Name: To Dress Mushrooms My Lord Digbys Way
Prep time: PTPT15M
Cook time: PTPT25M
Yield: 2
Cuisine: European
Ingredients: 400g fresh mushrooms (button or cremini); 1 litre water with 1 tablespoon salt (for washing); 50ml dry red wine (substitute for claret); 50ml mutton or lamb stock (beef stock if unavailable); 1 small onion, sliced; Pinch of ground black pepper; 1 small blade of mace (or 1/8 tsp ground mace); Pinch of dried marjoram; Pinch of dried thyme; 25g fresh breadcrumbs; 20g unsalted butter

1650

From the treasured pages of The Lady Grace Castleton's booke of receipts

Written by Grace Saunderson, Viscountess Castleton

Renaissance (1400 - 1700)European Intermediate Dinner Lunch

Original Recipe • 1650

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Dress Mushrooms My Lord Digbys Way

"Take mushrooms pick them very well wash them in salt & water 3 or 4 times then drene them from the water & put them into a cleane dish, sett them on ye fire & ther will come picke from them Lett them boyle in that till they be dry, then put to them a littell claret wine & gravi of mutton a oynon a littill pepper & mase sume sweet margram & time soe lett them stew, when they are a noufe, put in sume bread crums & sume butterr, & send them up"

Note on the Original Text

The recipe is written as a continuous instruction, blending method and ingredient list into a single paragraph—a common trait of early modern recipes. Measurements are either unspecified or very imprecise, as cooks relied heavily on experience and judgement rather than strict quantities. Spelling is typical of the 17th-century English ('oynon' for onion, 'boyle' for boil, 'margram' for marjoram, 'mas' for mace), reflecting the lack of standardized English orthography at the time. This gives the recipe a charming, rustic air but also requires contextual interpretation for the modern cook.

Modern Kitchen Interpretation

Recipe's Origin

The Lady Grace Castleton's booke of receipts - Click to view recipe in book

Title

The Lady Grace Castleton's booke of receipts (1650)

You can also click the book image above to peruse the original tome

Writer

Grace Saunderson, Viscountess Castleton

Era

1650

Publisher

Unknown

Background

A delightful voyage into 17th-century English kitchens, this collection reveals the refined tastes and culinary secrets of the aristocracy, serving up a sumptuous array of period recipes and gracious domestic wisdom.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from the 17th-century recipe collection of Grace Saunderson, Viscountess Castleton, who lived during the 1600s. It is attributed to Lord Digby, likely reflecting the culinary preferences of English aristocracy at the time. In the era before refrigeration, mushrooms were prized for their earthy flavor and brief season, making them a delicacy. Cooking techniques relied on simple seasonings and accessible meats—here, mutton gravy—showcasing both resourcefulness and the influence of imported flavors (like claret wine).

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Prepared with basic kitchen tools of the period: a knife for preparing mushrooms and onions, a large bowl or basin for washing, a strainer or cloth for draining, and a heavy-bottomed pot or pan for cooking over an open fire or hearth. A wooden spoon was likely used for stirring, with coarse, homemade breadcrumbs made from stale bread added at the end for texture and thickening.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

25 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

14oz fresh mushrooms (button or cremini)
4 cups water with 1 tablespoon salt (for washing)
3 tablespoons dry red wine (substitute for claret)
3 tablespoons mutton or lamb stock (beef stock if unavailable)
1 small onion, sliced
Pinch of ground black pepper
1 small blade of mace (or 1/8 tsp ground mace)
Pinch of dried marjoram
Pinch of dried thyme
1 ounce fresh breadcrumbs
1.5 tablespoons unsalted butter

Instructions

Begin by thoroughly cleaning 14oz of fresh mushrooms—button or cremini work well—by washing them in salted water three to four times, then draining them well.
Place the mushrooms in a clean saucepan and cook them gently over medium heat.
As they heat, liquid (or 'pickle') will release; simmer the mushrooms in their own juices until most of the moisture evaporates and they look fairly dry.
Next, add about 3 tablespoons of dry red wine (a modern substitute for claret), 3 tablespoons of good-quality lamb or mutton stock, one small onion (sliced), a pinch of ground black pepper, a small blade of mace, a pinch of dried marjoram, and a pinch of dried thyme.
Let the mushrooms simmer gently for 15 minutes to allow the flavors to blend and the sauce to reduce slightly.
When the mushrooms are cooked and the sauce is nicely thickened, stir in about 1 ounce of fresh breadcrumbs and 1.5 tablespoons of unsalted butter to finish the dish.
Serve hot as a savory side or part of a main course.

Estimated Calories

210 per serving

Cooking Estimates

You will need about 15 minutes to wash and slice the mushrooms and onion, and prepare the other ingredients. Cooking the mushrooms and simmering them with the wine and stock takes around 25 minutes. This recipe makes about 2 good-sized servings, each with approximately 210 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.