Brown Mushroom Sauce
From Soyer's standard cookery, 1912
Serves 4
A little mushroom catsup may be introduced.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 45. The excerpt below is the record exactly as published.
Brown Mushroom Sauce. Dean and cut twelve small mushrooms in slices, place them in a stewpan with a little butter, salt, pepper, the juice of a quarter of a lemon, set it on a slow fire for a few minutes, then add ten spoonfuls of demi-glaze
Cook this with the app: pantry check, scaling, and the assistant.