Mushroom Sauce No. 2
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 276. The excerpt below is the record exactly as published.
USHROOM SAUCE— No. 2. Pare and chop off the roots of one dozen small mushrooms, put in a saucepan with two cupfuls of stock, salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.