Bacon and Mushrooms

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

some fresh mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a quarter of a pint of brown sauce
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
round croûtons of fried bread ↝ Bread, dough, fried [Yeast breads]
buttered rounds of toast
slices of very thinly cut bacon ↝ Beef, bacon, cooked [Bacon]
a little finely chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (5)

Wash and peel some fresh mushrooms, and then put them in a stewpan with a quarter of a pint of brown sauce and a little butter, season with pepper and salt and draw down on the side of the stove for ten to fifteen minutes
Dish up on round croûtons of fried bread or buttered rounds of toast
Serve with slices of very thinly cut bacon which has been fried till crisp between each
Pour the sauce from the mushrooms round
Sprinkle with a little finely chopped parsley and serve

Original Text

Bacon and Mushrooms.
(Lard aux Champignons.)

Wash and peel some fresh mushrooms, and then put them in a stewpan with a quarter of a pint of brown sauce and a little butter, season with pepper and salt and draw down on the side of the stove for ten to fifteen minutes, dish up on round croûtons of fried bread or buttered rounds of toast, serve with slices of very thinly cut bacon which has been fried till crisp between each, and pour the sauce from the mushrooms round; sprinkle with a little finely chopped parsley and serve.

Notes

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