Stewed Mushrooms

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

large buttons, or small flaps ↝ Mushrooms, raw [Other vegetables and combinations]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a few peppers ↝ Spices, pepper, black [Spices and Herbs]
two large spoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a dust of flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (7)

Choose large buttons, or small flaps, before the fringe be turned black.
Pick each mushroom separately, and observe there is not a bad one.
Rub the large buttons with a flannel and salt.
Skin the small flaps, and take out the fringe.
Throw them into a stewpan, with a little salt, a piece of butter, and a few peppers.
Set them on a slack part of the fire, and shake them sometime.
When tender, add two large spoonfuls of cream, and a dust of flour.

Original Text

Stewed Mushrooms.

Choose large buttons, or small flaps, before the fringe be turned black: pick each one separately, and observe there is not a bad one; rub the former, with a flannel and salt, skin the latter, and take out the fringe. Throw them into a stewpan, with a little salt, a piece of butter, and a few peppers; set them on a slack part of the fire, and shake them sometime. When tender, add two large spoonfuls of cream, and a dust of flour.

Notes

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