Mushroom Sauce

Ingredients

• one dozen mushrooms
• butter the size of an egg
• a teaspoonful of flour
• half a teacup of broth
• cayenne pepper
• salt
• the juice of a lemon
• two tablespoonsful of mushroom catsap

Method

1. 1

   Clean and cut mushrooms, put them in a saucepan with butter, cayenne, salt, lemon juice, and mushroom catsup; stew until tender.

2. 2

   Add broth and flour mixed with cold water; boil and serve with beefsteak or game.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 56. The excerpt below is the record exactly as published.

one dozen mushrooms, put them in a sauce-pan with butter the size of an egg, cayenne pepper and salt, the juice of a lemon and two tablespoonsful of mush- SAUCES. 119 room catsap ; stew until tender, then add half a teacnp of broth and a teaspoonful of flour wet in oold water ; boil up and serre irith beefsteak or game Mushroom Sauce, Vo. 2. Put in a sauce-pan a piece of butter the size of an egg, melt it and stir in it a teaspoonful of flour, mix smooth, add a teacup of broth, two tablespoonsful of chopped mushrooms (peel and wash before you chop them) ; chop very fine a small white onion, drop it into cold water, and drain dry; stir it in the sauoe, sim- mer ten minutes, then add the yolks of two beaten eggs and a little chopped parsley ; boil up and serve with roast lamb or game. * Horse-radish. Scrape the roots and grate them on a coarse grater ; put the grated horse-radish into a wide-mouthed bottle and coyer with good cider vinegar. Serve with roast beef. * Celery Sauce. Out four heads of celery into pieces half an inch long, cover with oold water, stew gently until tender, which will take nearly two hours ; when it is done, the water should be stewed away to a few spoonsful ; stir in this a quarter of a pound of butter, a heaping tablespoonful of flour and a little salt

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