Mushroom and Chibbals
From Cookery and housekeeping, 1882
Serves 4
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 113. The excerpt below is the record exactly as published.
mushrooms and chibbals cut to the same size, chopped parsley and a touch of garlic, best ob- tained by cutting up the chibbals with a knife rubbed with garlic. Fry in salad oil ; then simmer in broth with enough Maille vinegar to give sharpness, but not to dominate the mushroom flavour. Before serving introduce a teaspoonful of mustard flour
Cook this with the app: pantry check, scaling, and the assistant.