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Mushroom Sauce
From The century cook book, 1894
Serves 4
Accompanies roast beef, veal, and steak.
Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 47. The excerpt below is the record exactly as published.
Mushroom Sauce. Take one can of mushrooms, strain off the liquor, cut the mushrooms in slices, and put in a sauce pan, with a lump of butter aud a large tablespoonful of flour, let all cook together, but brown very slightly, :- if at all. Squeeze in the juice of a lemon, add a tablespoonful of Mushrooms. Worcestershire sauce, and a pint of water or stock, stir all smooth, season with salt and a little cayenne pepper
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