Mushroom Sauce

Ingredients

• one-half teaspoonful of Liebig's beef extract
• one-half pint of boiling water
• one minced onion
• one chopped carrot
• a little butter or dripping
• a dessert-spoonful of mushroom ketchup

Method

1. 1

   Dissolve beef extract in boiling water.

2. 2

   Fry onion and carrot in butter until browned.

3. 3

   Pour liquid over them, boil for 10 minutes, then add mushroom ketchup, skim, strain, and serve.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 276. The excerpt below is the record exactly as published.

one-half teaspoonful of Liebig's beef extract in one-half pint of boiling water. Fry one minced onion and one chopped carrot in a little butter or dripping until lightly browned; pour the liquid over them, let all boil together for ten minutes and add a dessert-spoonful of mush- room ketchup, skim, strain, and it is ready for table. Lucy Willis. S92 MEAT AND FISH SAUCES AND GARNISHINGS, WHITE SAUCE. A tablespoonful of butter is placed in a saucepan. As soon as it bub- bles add a tablespoonful of flour and stir it for five minutes, when it may be set on the back of the stove, and a cupful of milk poured in, the stir- ring going on all the time. Use salt and pepper to taste. Water can be used where the milk is called for, or more butter may be added. Some like an egg, but it must cool a little before this is put in and then be cooked a minute or so afterward. Hannah Fay. nUSHROOM SAUCE—

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