Mushroom Sauce

Ingredients

• Cut four medium-sized mushrooms
• a teaspoonful of flour
• half an ounce of butter
• half a teaspoonful of ketchup
• the juice of a quarter of a lemon
• pepper and salt
• half a pint of white stock

Method

1. 1

   Put the mushrooms into a saucepan with flour, butter, ketchup, lemon juice, pepper, and salt.

2. 2

   Boil for a few minutes, stirring the flour smooth.

3. 3

   Add white stock and boil for fifteen minutes.

4. 4

   Just before serving, add cream or milk.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 5. The excerpt below is the record exactly as published.

Dusbroom Sauce^ Cut four medium -sized mushrooms into pieces the size of half an oyster. Put them into a saucepan with a teaspoonful of flour, half an ounce of butter, half a teaspoonful of ketchup, the juice of a quarter of a lemon, pepper and salt. Boil for a few minutes, stirring the flour smooth. Add half a pint of white stock

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