Mushroom Sauce

Ingredients

• One pint of hot stock
• 2 tablespoons of minced onion
• 3 tablespoons of butter
• 2 heaping tablespoons of flour
• 1 teaspoon of salt
• 1 saltspoon of pepper
• 1 tablespoon lemon juice
• 1 can of mushrooms

Method

1. 1

   Mince the onion and fry it in butter for 5 minutes.

2. 2

   Be careful not to burn it.

3. 3

   When the butter is brown, add the dry flour and stir well.

4. 4

   Add the hot stock, a little at a time, and stir rapidly as it thickens, until perfectly smooth, add the salt and pepper, using more if stronger seasoning be desired.

5. 5

   Simmer 5 minutes, and strain.

6. 6

   Add mushrooms and heat thoroughly.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 19. The excerpt below is the record exactly as published.

1 teaspoon of salt. .] teaspoon of |)epper. -o- teaspoon of sa^i'e. 1 teaspoon of ;:in,ui^i-. .1 lup of sweet milk; mix all toncthei- thorouo-]dv. malce in i-ound iialls and I'vv a li^hl brown in butlei' oi' beef drippin^u's. Very nice when cold sliced thin for luiicli. M i;s. F. A. 'Pox nkskn. Pilau. Put in a' spider 1 tal)les|)oi)nfid of l)utle)-. 1 small onion ch()|)i)ed line, when onion is brown add 1 cupful of uiu-ooked rice which has been well washeil and di-ained. Cook both until rice is well browned, then add to this 1 (piart (d' ripe tomatoes (oi- 1 can). As fast as the rice absorbs the tomato juice, add some; boiliuf;' water, until i-ice is (piite soft, then add 1 cupful of chopped cooked meat — beef, veal, chicken oi- mutton or whatevei- cold meat you may haxc. .lust let the meat get hot, add salt, peppei-. ami if tonnitoes ai'c ai'id add I lea-poonful of sugai'. This dish rc(|uires 1 hour's cooking o\-ei' a bi-isk lire. Miis. W. 1-;. DuAIvE. Meat Souffle. Make 1 cup of i-ream sauce and season with chopped parsley and onion juice. Stir 1 cup of cho|ij)ed meat (chicken, fresh t<mgue. xcal. oi' lamb) into the sance. When hot add beaten volks of '.' eggs, cook 1 minuti' aiul set away to cool. When cold stir in whites Ijeaten stilf. Jiake in Inittered dish about ''it minutes, and serve immediately. If for Innch serve with mnshroom sance. Mushroon\ Sauce. One |)int of hot stock. 'I tablespoons of minced onion. "3 tal)les|)oons id' butter. ■J heaping tal)lesp(X)ns of flour. \ teaspoon of salt, i salts]>oon of pepper. 1 table- sijoon lemon juice, carmel enough to color. .1 can of mushi-oom

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