Stewed Mushrooms
From The book of plain cooking, 1904
A rich gravy should come from them, and they can be served in a sauce boat as an accompaniment to a great many dishes.
Presented as published in 1904. 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 The book of plain cooking (1904) by Ethel Archer, page 41. The excerpt below is the record exactly as published.
Stewed Mushrooms When you have skinned the mushrooms, wipe them gently with a clean cloth, as they are apt to be gritty, but cannot stand hard usage. Should they be large ones, it is prefer- able to break them. A large piece of butter PLAIN COOKING 133 should be placed in the saucepan, and gently melted before the mushrooms are put in ; add a sprinkling of pepper and salt. Shake the saucepan until the mushrooms are well warmed through, and then gently add enough water to cover
Cook this with the app: pantry check, scaling, and the assistant.