Brown Mushroom Sauce

Name: Brown Mushroom Sauce
Ingredients: half a pint of brown sauce; the liquor from a can of mushrooms; half of the mushrooms; a glass of sherry

From Catherine Owen's new cook book .., 1885

Use with fillet of beef, roast beef, steak, etc.

Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 112. The excerpt below is the record exactly as published.

BKOWN MUSHEOOM SAUCE. Add to half a pint of brown sauce the liquor from a can of mushrooms and half of the mushrooms; stew five minutes. It is much improved by a glass of sherry

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