Stewed Mushrooms
From Manual for army cooks, 1896
Presented as published in 1896. 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 Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 61. The excerpt below is the record exactly as published.
season with j)epper and salt. Put the dish into the oven and bake in a uniform heat. Exercise care that they do not burn. Bake from twelve to fifteen minutes, basting frequently. Serve in the baking dish. FRIED MUSHROOMS. Prepare the mushrooms as directed for stewing. Heat in a frying pan enough dripping or butter to thinly cover the bottom ; put in the mushrooms and fry both sides a golden brown. When cooked, put them into a hot dish and keep Avarm, and make a gravy as follows : Heat in the frying pan about half a cupful of stock or gravy, then stir in one or two tablespoonfuls of blended browned flour; keej) stirring until it comes to a boil ; season with pepper, salt, and pour it over the mushrooms. STEWED MUSHROOMS. Select mushrooms of uniform size. Wipe them clean with a soft cloth; peel, commencing at the edge and finishing at the tojj ; cut off the lower jjart of the stem ; put them into a tin or earthen vessel and half cover them with cold water, and stew gently for fifteen minutes, frequently stirring to prevent burning. Season with jjepper and salt. When the stew is done stir into it one or more tables]30onfuls of dripping or butte
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Cook this with the app: pantry check, scaling, and the assistant.