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Simple Mushroom Sauce
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
More mushroom peelings can be used.
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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 90. The excerpt below is the record exactly as published.
Simple Mushroom Sauce. — Make a gill of broth with Mushroom peelings and half an ounce of glaze. Have ready a roux of an ounce of butter and an ounce of flour
Cook this with the app: pantry check, scaling, and the assistant.