Mushroom Sauce for Chicken

Ingredients

• the legs and neck of the chicken
• a large blade of mace
• six or eight peppercorns
• a bunch of savoury herbs
• a drachm of celery-seed bruised
• a piece of thin lemon-rind
• a boned anchovy
• a quart of water
• half a pint of cream or milk
• half a pint of young mushrooms
• an ounce of butter rolled in flour

Method

1. 1

   Simmer chicken trimmings with spices and water until reduced.

2. 2

   Prepare mushrooms with butter and flour, add strained liquid and cream, stir until thick, and serve with boiled chicken.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 362. The excerpt below is the record exactly as published.

the legs and neck of the chicken, -with any trimmings of meat that are to be had, a large blade of mace, six or eight peppercorns, a bunch of savoury herbs, a drachm of celery-seed bruised, a piece of thin lemon-rind, and a boned anchovy, into a saucepan with a quart of water, and let the hquid simmer do'svTi to half a pint. Prepare half a pint of young mushrooms, and put them into a stewpan -svith an ounce of butter rolled in flour, half a pint of the liquid strained, and half a pint of cream or milk

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