Mushrooms Stewed

Ingredients

• 1 can of mushrooms
• 2 ounces butter
• Ys teaspoonful salt
• y^ teaspoonf ul pepper
• the juice of 1 lemon
• Yg tablespoonful fiour
• Ys cupful cream
• Yt teaspoonful grated nutmeg

Method

1. 1

   Drain the liquor from the mushrooms and place them with butter over the fire.

2. 2

   Season with salt, pepper, and lemon juice, cover, and stew slowly for 30 minutes.

3. 3

   Add flour, shake the saucepan, then add mushroom liquor and cream, boil for 5 minutes, and serve over toast.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 341. The excerpt below is the record exactly as published.

Mushrooms^ Stewed. — Drain off the liquor from 1 can of mushrooms, place the mushrooms with 2 ounces butter over the fire ; season with Ys teaspoonful salt, y^ teaspoonf ul pepper, and the juice of 1 lemon ; cover, and stew slowly y^ hour ; then add Yg table- spoonful fiour, shake the saucepan for a few minutes, add the mush- room liquor, Ys cupful cream, boil 5 minutes ; add Yt teaspoonful grated nutmeg

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