Brown Mushroom Sauce

Name: Brown Mushroom Sauce
Yield: 4 servings
Ingredients: Very small flaps, peeled and freed entirely from the fur; stew them tender in some rich brown gravy; a tablespoonful of good mushroom catsup; full seasoning of mace and cayenne

From Modern cookery, in all its branches, 1884

Serves 4

Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 133. The excerpt below is the record exactly as published.

BROWN MUSHROOM SAUCE. Very small flaps, peeled and freed entirely from the fur, will answer for this sauce. Leave them whole or quarter them, and stew them tender in some rich brown gravy ; give a full seasoning of mace and cayenne, add thickening and salt if needed, and a tablespoonful of good mushroom catsup

Cook this with the app: pantry check, scaling, and the assistant.