Mushroom Table Sauce

Ingredients

• five pounds of mushrooms
• one pound of salt
• one-quarter of an ounce of black pepper
• a quarter of an ounce of ground allspice
• half of a bay leaf
• a quarter of an ounce of ginger
• one clove of garlic
• a quart of claret
• half a pint of soy

Method

1. 1

   Layer mushrooms in a bowl with salt, let stand for 48 hours.

2. 2

   Rub through a colander, place in a crock.

3. 3

   Mix spices and claret, boil, then add to mushroom mixture.

4. 4

   Boil for 15 minutes, strain, and add soy before bottling.

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 2. The excerpt below is the record exactly as published.

MUSHROOM TABLE SAUCE. a tablcspoonful of lemon juice. When hot add a quart of the small mushrooms, toss them about in the butter for a moment only, then put them in jars ; fill the top of each jar with an inch or two of the butter, and let it cool. Keep the jars in a cool place, and when the butter is quite firm, add a top layer of salt. Cover to keep out dust. Mushroom Table Sauce. — Select the largest mushrooms for this purpose. Put into the wooden chopping bowl a layer of mush- rooms with the root ends upright. Strew over them a layer of fine salt. Repeat this process until five pounds of muslirooms and one pound of salt are used. Cover with a cloth, and let them stand forty-eight hours ; then rub through a colander or sieve, and put it in an unglazed crock or porcelain-hned kettle. Mix together one-quarter of an ounce of black pepper, a quarter of an ounce of ground allspice, half of a bay leaf, a quarter of an ounce of ginger, and one clove of garhc. Mix, and add to it a quart of claret ; boil it a moment, and add it to the mushroom sauce. Boil the whole fifteen min- utes ; strain, and add to it half a pint of soy

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