Italiandinnernut-freesoy-freefish-freeshellfish-free
Mushroom Sauce, Italian Style
From Good Things to Eat as Suggested by Rufus, 1911
Serves 3
Presented as published in 1911. 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 Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 45. The excerpt below is the record exactly as published.
MUSHROOM SAUCE, ITALIAN STYLE— (For maca- roni, spaghetti, ravioli and rice.) — A small piece of butter about the size of an egg. One or two small onions, cut very small. About two pounds of beef. Let all brown. Prepare as you would a pot roast. Add Italian dried mushrooms, soaked over night in hot water, chopped in small pieces. Add about one- half can of tomatoes. Let all cook well. Salt and pepper to taste. Add a little flour to thicken
Cook this with the app: pantry check, scaling, and the assistant.