Fowl, Broiled, with Mushroom Sauce

Ingredients

• a large fowl
• two dozen button-mushrooms
• a slice of lean ham
• about three-quarters of a pint of brown gravy
• pepper
• salt
• a tea-spoonful of lemon juice
• half that quantity of sugar

Method

1. 1

   Divide the fowl into quarters, roast until nearly done, baste with butter.

2. 2

   Finish cooking over a fire, season.

3. 3

   For the sauce, stew mushrooms and ham in butter, add gravy, season, thicken, and add lemon juice and sugar.

4. 4

   Serve with sauce around the fowl.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 537. The excerpt below is the record exactly as published.

Fowl, Broiled, with Mushroom Sauce. — Divide a large fowl into quarters, and roast till nearly done, basting plentifully with butter. Finish the cooking over a clear firt;, pepper lightly, and season to taste with salt. Make a sauce as follows: — Stew two dozen button-mushrooms and a slice of lean ham with a little butter ; add some bro-mi gravy, about three-quarters of a pint, pepper, and salt, and simmer till the mushi-ooms are tender. Thicken to the consistency of cream, and add a tea-spoonful of lemon juice, and haK that quantity of sugar

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