Mushrooms in Gravy

Ingredients

• two dozen button mushi-ooms
• a little salt
• a little hot butter
• a little ground rice
• good brown gravy
• a few rashers of fried bacon

Method

1. 1

   Rub the mushrooms with a flannel and a little salt, cut the ends off the stalks, and put them into a stewpan with hot butter.

2. 2

   Boil for five minutes, then drain and add to the gravy, thickened with ground rice.

3. 3

   Stew together for another hour.

4. 4

   Serve with veal forcemeat balls and fried bacon.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 304. The excerpt below is the record exactly as published.

good brown gravy, season it with salt and cayenne, and let it simmer for half an hour. Rub two dozen button mushi-ooms 'vith a flannel and a little salt, cut the ends off : the stalks, which must be separated from the f • mushi-ooms, and then put them into a stewpan ; with a little hot butter, and boil them in it for ', five minutes, taking care that they do not stick ; ■ to the pan. Drain them, and put them into ;'■■■ the gravy, which may be thickened ^\'ith a little ■ ground rice, and stew all together for another hour. Serve with veal forcemeat balls, and a few rashers of fried bacon

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