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Brown Mushroom Sauce
From The new practical housekeeping, 1890
Serves 4
Alternatively, make a sauce with flour and mushroom liquor for a cream consistency.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 406. The excerpt below is the record exactly as published.
rown Mush- room Sauce to serve with roast meat, put a half pint good beef gravy in saucepan, thicken it and stir over fire till it boils. Pre- pare a half pint mushrooms by cutting off stocks and wiping free from grit and dirt ; the large flap mushrooms cut into small pieces will answer when the buttons are not obtainable ; put them into the gravy and simmer very gently about ten minutes ; then add one tablespoon mushroom catsup and serve. Or put tablespoon each butter
Cook this with the app: pantry check, scaling, and the assistant.