Wyvern's Mushroom Puree

Ingredients

• eight or ten ounces of fresh Mushrooms
• a coffeecupful of milk
• half an ounce of butter
• a pinch of salt
• a pinch of pepper

Method

1. 1

   Put the cleaned Mushrooms in a stewpan with ketchup made from their stalks and peelings, milk, salt, and pepper.

2. 2

   Bring to a boil for two minutes, then simmer for fifteen minutes.

3. 3

   Cool, drain, pound, and pass through a sieve with butter.

4. 4

   Mix with melted butter and broth, stir until the sauce coats the spoon, then add the puree.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 241. The excerpt below is the record exactly as published.

vern’s ” Mushroom Puree. — Put eight or ten ounces of fresh Mushrooms wiped and peeled into a stewpan with the “ WYVERN’S ” MUSHROOM PUREE 349 fresh ketchup made of their stalks and peelings and carefully- strained through fine muslin. Add a coffeecupful of milk, a pinch of salt, and a pinch of pepper. Bring to the boil for two minutes only. Simmer for fifteen minutes. Remove the pan from the fire and let the Mushrooms cool in the ketchup. Then drain and wipe them, pound and pass them through the sieve, using half an ounce of butter

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