Stewed Mushrooms

Ingredients

• the juice of a lemon
• mushrooms
• a lump of fresh butter
• salt and pepper to taste
• a teaspoonful of lemon-juice
• a few spoonfuls of cream or milk
• a little grated nutmeg
• cayenne pepper

Method

1. 1

   Squeeze lemon juice into cold water, add cleaned mushrooms, and remove sediment.

2. 2

   Cook with butter, seasonings, and lemon juice.

3. 3

   Thicken with flour and add cream or milk, nutmeg, and cayenne.

4. 4

   Skim before serving.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 64. The excerpt below is the record exactly as published.

Stewed Mushrooms. — Squeeze into a basin of cold water the juice of a lemon. Cut off the ends of the stalks and peel some mush- rooms, and throw into the basin. Take them out with the hands, so as to avoid any sediment, and put into a stewpan with a lump of fresh butter, salt and pepper to taste, and a teaspoonful of lemon-juice. Cover the pan, and stew gently for half an hour, then thicken with a little flour, add a few spoonfuls of cream or milk, a little grated nutmeg, and cayenne pepper

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