Brown Mushroom Sauce, No. 2

Ingredients

• one pint of stock
• two cloves
• one small slice each of turnip
• carrot
• and onion
• three table-spoonfuls of butter
• two of flour
• half a can of mushrooms

Method

1. 1

   Cut the vegetables in small pieces, and fry in the butter with the cloves until brown.

2. 2

   Add the flour, and stir until dark brown; then gradually add the stock.

3. 3

   Chop the mushrooms, stir into the sauce, and simmer half an hour.

4. 4

   Rub through the sieve.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 107. The excerpt below is the record exactly as published.

hree table -spoonfuls of butter, two of flour, a slice of carrot, an onion, cut fine ; a blade of mace and twenty pepper-corns in a sauce-pan. Stir over the fire one minute, and add two cupfuls of stock. Simmer gently half an hour. Add a cupful of cream, boil up once, and strain. Now add the cooked carrot, one table-spoonful of chopped parsley, two of chopped cucumber pickles and, if you like, one of grated horseradish. Taste to see if salt enough. 224 MISS PARLOA'S NEW COOK BOOK. Chestnut Sauce. One pint of shelled chestnuts, one quart of stock, one teaspoonful of lemon juice, one table -spoonful of flour, two of butter, salt, pepper. Boil the chestnuts in water for about three minutes ; then plunge them into cold water, and rub off the dark skins. Put them on to cook with the stock, and boil gently until they will mash readily (it will take about an hour) . Mash as fine as possible. Put the butter and flour in a sauce-pan and cook until a dark brown. Stir into the sauce, and cook two minutes. Add the season- ing, and rub all through a sieve. This sauce is for roast turkey. When to be served with boiled turkey, use only a pint and a half of stock ; rub the butter and flour together, and stir into the boiling mixture ; rub through the sieve as before ; add half a pint of cream to the sauce ; return to the fire, boil up once, and serve. The chestnuts used are twice as large as the native fruit. All first-class provision dealers and grocers keep them. Celery Sauce. Cut the tender parts of a head of celery very fine. Pour on water enough to cover them, and no more. Cover the sauce-pan, and set where it will simmer one hour. Mix to- gether two table-spoonfuls of flour and four of butter. When the celery has been boiling one hour, add to it the butter and flour, one pint of milk or cream, and salt and pepper. Boil up once, and serve. Brown Mushroom Sauce. One forty-cent can of French mushrooms, two cupfuls of stock, two table-spoonfuls of flour, four of butter, salt, pep- per. Melt the butter. Add the flour, and stir until a very dark brown ; then gradually add the stock. When this boils up, add the liquor from the mushrooms. Season, and sim- MEAT AND FISH SAUCES. 225 mer twenty minutes. Skim off any fat that may rise to the top. Add the mushrooms, and simmer five minutes longer. Too much cooking toughens the mushrooms. This sauce is to be served with any kind of roasted, broiled or braised meats. It is especially nice with beef. Brown Mushroom Sauce, No. 2. One pint of stock, two cloves, one small slice each of tur- nip, carrot and onion, three table- spoonfuls of butter, two of flour, half a can of mushrooms

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