To Stew Canned Mushrooms

Ingredients

• To a can of mushrooms
• One egg (yolk only)
• One-half pint of milk
• One table-spoonful of butter
• One table-spoonful of flour
• Salt to taste
• Pepper to taste

Method

1. 1

   Put the butter in the stew-pan, and when hot, add the flour, mix until smooth, and add the milk.

2. 2

   Stir continually until the liquid boils; then add the mushrooms, salt, and pepper, and stir until well heated.

3. 3

   Take from the fire, add the beaten yolk, stir it well in, and serve.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 122. The excerpt below is the record exactly as published.

TO STEW CANNED MUSHROOMS. In preparing canned mushrooms do not boil them, as they are already cooked and the second cooking toughens them. To a can of mushrooms allow One egg (yolk only). One-half pint of milk. One table-spoonful of butter. One table-spoonful of flour. Salt and pepper to taste

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