Mushroom Pot Pourri

Ingredients

• one lamb's kidney
• twelve mushrooms
• two tablespoons butter
• two tablespoons flour
• one and one half cups tomato
• one and one half teaspoon Worcestershire Sauce
• one half teaspoon salt
• few grains pepper

Method

1. 1

   Cut kidney into slices and sauté in melted butter.

2. 2

   Remove from butter and sauté mushrooms in the same butter.

3. 3

   Melt butter, add flour, tomato, onion juice, Worcestershire Sauce, salt, and pepper; cook for ten minutes.

4. 4

   Add mushrooms and kidney, and cook until kidney is tender.

5. 5

   Serve in the center of a hot platter, garnished with rice or macaroni with Cream Sauce.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 60. The excerpt below is the record exactly as published.

Mushroom Pot Pourri Cut in slices one lamb's kidney. Saute in melted but- ter. Remove from butter, and saute twelve mushrooms, cleaned and cut in slices. Melt two tablespoons butter; add two tablespoons flour, one and one half cups tomato, few drops of onion juice, one and one half teaspoon Wor- cestershire Sauce, one half teaspoon salt, and few grains pepper

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