Stewed Mushrooms

Ingredients

• one tablespoonful of butter
• half a teaspoonful of pepper
• one of salt

Method

1. 1

   Wash quickly some fresh mushrooms; remove the stalks.

2. 2

   Place in the upper pan one tablespoonful of butter, cut the mushrooms into this, and sprinkle over them half a teaspoonful of pepper and one of salt.

3. 3

   Have the wicks low, cook gently ten minutes, and serve on toast.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 182. The excerpt below is the record exactly as published.

one tablespoonful of butter, one heaping teaspoonful of flour, three gills of milk, one teaspoonful of salt and one-fourth teaspoonful of white pepper. Put the butter in the granite dish over the lamp, when it melts add the flour and stir until smooth and frothy, then the milk slowly; season with salt and pepper. When the sauce boils up, add the potatoes and boil five min- iites, stirring once or twice; have lamp wicks low. Mushrooms Stewed Wash quickly some fresh mushrooms; remove the stalks. For a pint, place in the upper pan one table- spoonful of butter, cut the mushrooms into this, and sprinkle over them half a teaspoonful of pepper and one of salt

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