Stewed Mushrooms (brown)

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

a pottle of fresh forced mushrooms
an ounce and an half of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a little flour and water mixed ↝ Flour, 00 [Cereal Grains and Pasta]
a small quantity of liquid of colour
some cayenne if approved ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (9)

Clean the mushrooms with a knife.
Put the mushrooms into water.
When ready to stew, take the mushrooms out with your hands to avoid the sediment.
Put the mushrooms into a stewpan with the butter, salt, and lemon juice.
Cover the stewpan tightly.
Put the stewpan over a fire and let the mushrooms boil for five minutes.
Thicken the mushrooms with a little flour and water mixed.
Add a small quantity of liquid of colour and cayenne (if approved).
Stew gently for five minutes more.

Original Text

Stewed Mushrooms (brown).

Clean with a knife a pottle of fresh forced mushrooms, put them into water, and when they are to be stewed take them[148] out with the hands to avoid the sediment. Then put them into a stewpan with an ounce and an half of fresh butter, a little salt, and the juice of half a lemon. Cover the stewpan close, put it over a fire, and let the mushrooms boil for five minutes. Then thicken them with a little flour and water mixed, add a small quantity of liquid of colour, (some cayenne if approved,) and stew them gently for five minutes more.

Notes

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