Mushroom Sauce

Ingredients

• 1 oz. butter
• 1 oz. flour
• l- pint stock or gravy
• 1 teaspoonful ketchup
• b lb. mushrooms
• 1 dessertspoonful chopped onion
• salt to taste
• pepper to taste

Method

1. 1

   Put the butter into a pan and fry in it the onions; when browned, add the mushrooms, which must be previously peeled and chopped, and cook for one minute.

2. 2

   Add the flour and mix well.

3. 3

   Add the stock and allow to boil up, season to taste, add the ketchup, simmer five minutes, and serve.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 42. The excerpt below is the record exactly as published.

MUSHROOM SAUCE. 1 oz. butter % 1 oz. flour l- pint stock or gravy 1 teaspoonful ketchup b lb. mushrooms 1 dessertspoonful chopped onion salt and pepper to taste Put the butter into a pan and fry in it the onions ; when browned, add the mushrooms, which must be previously peeled and chopped, and cook for one minute. Add the flour and mix well. Add the stock and allow to boil up, season to taste, add the ketchup, simmer five minutes, and serve. CREAM SAUCE. 1 oz. butter 1 oz. flour b pint milk small piece of onion 1 yolk of egg Put the butter in a pan, when melted stir in the flour, add the milk gradually, and stir until boiling. Then add the onion, anchovy essence, salt, and cayenne. Simmer for three minutes, remove the onion. Beat up the yolk, add the cream and lemon juice. Remove the pan from the fire and pour in the cream, &c., stir round, do not boil again, and serve. V teaspoonful anchovy essence 2 tablespoonfuls cream salt cayenne few drops of lemon juice 67 H doz. oj'sters 1 02.. butter 1 oz. flour 1 pint of milk OYSTER SAUCE. 3 peppercorns pinch of cayenne 1 clove salt to taste

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