Mushroom Sauce

Ingredients

• One pint of strained gravy
• One-quarter pound of fresh mushrooms
• Three-quarters can of canned mushrooms
• One-quarter tea-spoonful of pepper
• One-half of a baked sour apple
• Three table-spoonfuls of butter
• Two and a-half table-spoonfuls of flour
• One-half table-spoonful of salt
• A slight grating of nutmeg

Method

1. 1

   Place the butter in a stew-pan, and when hot and browning, add the flour, and stir well until of a dark-brown.

2. 2

   Draw the pan back to a cool place, and stir the butter until slightly cooled; then add the gravy, and stir until it boils.

3. 3

   Now add the seasoning, the baked apple, and half the mushrooms, and set the sauce where it will gently bubble for an hour.

4. 4

   At the end of this time, skim off the oil that will have arisen to the top, and strain the sauce into another pan, adding the remainder of the mushrooms and three tablespoons more of the gravy left from braising the turkey.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 90. The excerpt below is the record exactly as published.

MUSHROOM SAUCE. One pint of strained gravy. I One-quarter pound of fresh mushrooms, oi ( Three-quarters can of canned mushrooms. One-quarter tea-spoonful of j^epper. One-half of a baked sour apple. Three table-spoonfuls of butter. Two and a-half table-spoonfuls of flour. One-half table-spoonful of salt. A slight grating of nutmeg

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