Mushroom Sauce (No. 305)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

half a pint of mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
half a pint of veal gravy or milk ↝ Gravy, poultry [Dips, gravies, other sauces]
a little pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
a little pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
an ounce of butter rubbed with a table-spoonful of flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
a table-spoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]

Improvement

the juice of half a dozen mushrooms, prepared the day before, by sprinkling them with salt, the same as when you make catchup ↝ Mushrooms, raw [Other vegetables and combinations]
a large spoonful of good double mushroom catchup (No. 439) ↝ Mushrooms, raw [Other vegetables and combinations]

Reference

Quintessence of Mushrooms, No. 440 ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (8)

Pick and peel half a pint of mushrooms (the smaller the better).
Wash them very clean.
Put them into a saucepan with half a pint of veal gravy or milk, a little pepper and salt, and an ounce of butter rubbed with a tablespoonful of flour.
Stir them together.
Set them over a gentle fire, to stew slowly till tender.
Skim and strain it.

Observation

It will be a great improvement to this, and the two following sauces, to add to them the juice of half a dozen mushrooms, prepared the day before, by sprinkling them with salt, the same as when you make catchup; or add a large spoonful of good double mushroom catchup (No. 439).
See Quintessence of Mushrooms, No. 440.

Original Text

Mushroom Sauce.—(No. 305.)

Pick and peel half a pint of mushrooms (the smaller the better); wash them very clean, and put them into a saucepan, with half a pint of veal gravy or milk, a little pepper and salt, and an ounce of butter rubbed with a table-spoonful of flour; stir them together, and set them over a gentle fire, to stew slowly till tender; skim and strain it.

Obs.—It will be a great improvement to this, and the two following sauces, to add to them the juice of half a dozen mushrooms, prepared the day before, by sprinkling them with salt, the same as when you make catchup; or add a large spoonful of good double mushroom catchup (No. 439).

See Quintessence of Mushrooms, No. 440.

[243]N.B. Much as we love the flavour of mushrooms, we must enter our protest against their being eaten in substance, when the morbid effects they produce too often prove them worthy of the appellations Seneca gave them, “voluptuous poison,” “lethal luxury,” &c.; and we caution those who cannot refrain from indulging their palate with the seducing relish of this deceitful fungus, to masticate it diligently.

We do not believe that mushrooms are nutritive; every one knows they are often dangerously indigestible; therefore the rational epicure will be content with extracting the flavour from them, which is obtained in the utmost perfection by the process directed in No. 439.

Notes

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