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Mushrooms, to cook

Name: Mushrooms, to cook
Yield: 4 servings
Ingredients: Button mushrooms nearly of a size; butter; fine herbs; chibbals — i.e., onions no larger than a pea; the yolk of an egg; a squeeze of lemon

From The housewife's referee, 1898

Serves 4

Presented as published in 1898. 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 housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 117. The excerpt below is the record exactly as published.

Mushrooms, to cook {Mrs. H. Reeve). — Button mushrooms nearly of a size are the best. Put them in a stewpan with butter, fine herbs, and chibbals — i.e., onions no larger than a pea. Warm for a few minutes, add a little flour and broth enough to moisten the whole ; stew till no sauce remains. Then make a liaison with the yolk of an egg and a squeeze of lemon

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