BROWN MUSHROOM SAUCE

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

Very small flaps, peeled and freed entirely from the fur ↝ Mushrooms, raw [Other vegetables and combinations]
some rich brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
mace ↝ Spices, mace, ground [Spices and Herbs]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
thickening
salt ↝ Salt, table, iodized [Spices and Herbs]
a tablespoonful of good mushroom catsup ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (5)

Leave the mushrooms whole or quarter them.
Stew them tender in some rich brown gravy.
Give a full seasoning of mace and cayenne.
Add thickening and salt if needed.
Add a tablespoonful of good mushroom catsup.

Original Text

BROWN MUSHROOM SAUCE.

Very small flaps, peeled and freed entirely from the fur, will answer for this sauce. Leave them whole or quarter them, and stew them tender in some rich brown gravy; give a full seasoning of mace and cayenne, add thickening and salt if needed, and a tablespoonful of good mushroom catsup.

Notes

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