vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mushroom Sauce
From Cassell's dictionary of cookery, 1892
Serves 6
Time: half an hour. Serves six or seven persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1353. The excerpt below is the record exactly as published.
pepper and salt, and a dozen mushroom buttons, and pour it into the tureen. Just before sending to table stii' into it the little piece of butter which was reserved : then servo immediately. To prepare the mushrooms, re- move the stalks and peel them. Put them into a stewpan with a table-spoonful of lemon- juice and a table-spoonfid of water. Shake them over the fire for a minute or two till they have absorbed the juice. Put an ounce of but- ter
Cook this with the app: pantry check, scaling, and the assistant.