Stewed Mushrooms

Name: Stewed Mushrooms
Ingredients: ^ lb. of mushrooms (medium size); J teaspoonful Liebig Coy.’s Extract of Meat; Salt and pepper; Salt and pepper; 2 ozs. of butter; 4 Dint of water

From The St. Mungo cookery book, 1904

This dish should be garnished with pieces of buttered toast, on which a little Liebig Company’s Extract of Meat has been spread.

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 St. Mungo cookery book (1904) by Jean Lambie, page 23. The excerpt below is the record exactly as published.

STEWED MUSHROOMS. {By ktjid permission of Liebig's Extract of Meat Company). J teaspoonful Liebig Coy.’s Extract of Meat. Salt and pepper. 2 ozs. of butter. Skin the mushrooms and fry them in the butter for 3 or 4 minutes, add the water, Liebig Company s Extract of Meat and seasoning. Simmer 3 or 4 minutes or until ^ lb. of mushrooms (medium size). 4 Dint of water

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