Mushrooms, Sauce of

Ingredients

• half a pint of brown gravy
• a tablespoonful of good mushroom ketchup
• an ounce and a half of butter
• a teaspoonful of flour

Method

1. 1

   To the brown gravy, add mushroom ketchup, pickled mushrooms, and a little of their liquor.

2. 2

   Set it over the fire, and stir in the butter blended with flour.

3. 3

   It should not boil, but thicken like smooth cream.

4. 4

   Serve over roast or broiled fowls.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 951. The excerpt below is the record exactly as published.

haH a pint of brown gravy add a table-spoonful of good mushroom ketchup, some pickled mush- rooms, and a little of their liquor. Pat the above ingredients into a saucepan, set it over the fixe, and stir in an ounce and a half of butter, blended with a tea-spoonful of flour. It should not boU, but when thick. Like smooth cream, serve over roast or broiled fowls. Time, about ten minutes. Mushrooms, Powdered.— Get large mushrooms, but remove the brown part and the outside skin, and see that they are quite free from grit and dirt. Put them into a stewpan with a couple of onions, each stuck with six cloves, two blades of mace, some white pepper, and salt. Place them by the side of the fire to heat gradually, and draw their juice, then shake the pan over a clear fire until the moisture has dried up : this must be done briskly, or the mushrooms will get burnt and uselcSvS. Dry them in a cool oven ; they will require to be put in several times, until they can be reduced MUS (436) MUS to a fine powder. Fill quite dry bottles, and keep in a dry place, the bottles to be corked and sealed. Sufficient for a gallon. Mushroom Sauce for Chicken {see Chicken, Mushi-oom Sauce for) . Mushroom Sauce, Fowl, Boiled, -with {see Fowl, Boiled, &c.). Mushrooms, Sauce of

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