Saute of Mushrooms

Ingredients

• two tablespoonfuls of butter
• a tablespoonful of flour
• salt and pepper to taste
• a tablespoonful of lemon juice
• half a pint of boiling water
• a tablespoonful of mushroom ketchup

Method

1. 1

   Put in the chafing-dish two tablespoonfuls of butter; when melted, add a tablespoonful of flour, stirring constantly.

2. 2

   When smooth, add salt, pepper, and a tablespoonful of lemon juice, a little mushroom ketchup, and half a pint of boiling water, into which a tablespoonful of fluid beef has been dissolved.

3. 3

   Add the mushrooms, and boil until tender.

As published

This recipe was extracted from Kirmess cook book (1907), page 204. The excerpt below is the record exactly as published.

SAUTE OF MUSHROOMS. Mrs. Gordon K. Dickinson. Put in the chafing-dish two tablespoonfuls of butter; i^hen melted^ add a tablespoonful of flour, stirring constantly. When smooth, add salt, pepper, and a tablespoonful of lemon juice, a little mushroom ketchup, and half a pint of boiling water

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