Mushroom Sauce

Ingredients

• 6 mushrooms
• Juice of 1/2 lemon
• 1/2 tablespoon butter
• 1 tablespoon mushroom catsup
• Salt and red pepper
• Salt and red pepper
• 1/2 cup stock
• 1/2 teaspoon flour

Method

1. 1

   Clean the mushrooms; cut them into small pieces; put them in a saucepan with the butter, salt and pepper, lemon juice and catsup; stew until tender; add the stock and the flour mixed with a little cold water; bring all to a boil and serve with beefsteak or game.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 45. The excerpt below is the record exactly as published.

MUSHROOM SAUCE 6 mushrooms Juice of 1/2 lemon 1/2 tablespoon butter 1 tablespoon mushroom catsup Salt and red pepper Vi cup stock 1/2 teaspoon flour

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