Beef Stew with Tinned Mushrooms

Ingredients

• 1 pound of beef
• a pint of mushrooms
• a piece of butter
• a little pepper
• a little salt
• the juice of a lemon
• a cupful of good stock

Method

1. 1

   Pare the mushrooms, cut the ends off, and place in cold water.

2. 2

   Melt butter in a stewpan, add mushrooms, pepper, salt, and lemon juice.

3. 3

   Simmer until tender; add stock.

4. 4

   Cut beef into small pieces, flour well.

5. 5

   Time to stew mushrooms is 25 minutes, and 4 minutes with the meat.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 88. The excerpt below is the record exactly as published.

Beef Stew, with Tinned Mushrooms.— To 1 pound of beef put a pint of mushrooms, pare them, cut the ends off, and place in cold water. Melt a piece of butter in a stewpan and place the mushrooms in it, with a little pepper, salt, and the juice of a lemon. Simmer until tender ; add a cupful of good stock

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