Brown Mushroom Sauce
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 43. The excerpt below is the record exactly as published.
Brown Mushroom Sauce. — Use one-third cup of the fat from the pan in which the meat was cooked, and brown four level tablespoons of flour in it. Add one cup brown soup stock, one-third cup of liquor from the mushrooms, one cup of the caps cut into slices
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