Mock Mushroom Stew

Ingredients

• the eggplant
• a rounded tablespoonful of nice butter
• a level tablespoonful of flour
• a teacupful of rich milk
• salt
• pepper
• a trifle of either lemon juice or onion juice

Method

1. 1

   Pare the eggplant, cut first into 1/2 inch slices and then into dice or cubes.

2. 2

   Simmer in salted water until tender but not soft.

3. 3

   Drain.

4. 4

   In a separate saucepan, put a rounded tablespoonful of nice butter and a level tablespoonful of flour.

5. 5

   Stir until frothy but not brown.

6. 6

   Add a teacupful of rich milk, season well with salt and pepper, let boil up, add the eggplant carefully, and when it simmers throughout, dish for the table.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 39. The excerpt below is the record exactly as published.

Mock Mushroom Stew. Pare the eggplant, cut lii'st into h inch slices and then into dice or cubes. Siminer in salted watei' until tender hut not sol't. It will he s].)oik'd it mushy, ilrain. In a separate saiicepaii put a I'oundcd tal)les))oonful of nice butter and a le\-el tablespoontiil of tlonr. Stir until fi'othy but not brown. Add a teacnpful of j'icli milk (cream is better), season well with salt and pepper, let boil up, add the eggplant car(d'uli\- and when it simmers thi-oughont. dish tor the table. A ti'ille of cithei' lemon juice or onion juic

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