Stewed Mushrooms in Gravy

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 5.0 – 6.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

1 pint of mushroom-buttons ↝ Mushrooms, white button [Vegetables and Vegetable Products]
1 pint of brown gravy No. 436 ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
1/4 teaspoonful of grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
cayenne and salt to taste ↝ Peppers, raw, NFS [Other vegetables and combinations]
cayenne and salt to taste ↝ Salt, table, iodized [Spices and Herbs]

Instructions (4)

Make a pint of brown gravy by recipe 436.
Cut nearly all the stalks away from the mushrooms and peel the tops.
Put them into a stewpan, with the gravy, and simmer them gently from 20 minutes to 1/2 hour.
Add the nutmeg and a seasoning of cayenne and salt, and serve very hot.

Original Text

STEWED MUSHROOMS IN GRAVY.

1128. INGREDIENTS.—1 pint of mushroom-buttons, 1 pint of brown gravy No. 436, 1/4 teaspoonful of grated nutmeg, cayenne and salt to taste.

Mode.—Make a pint of brown gravy by recipe 436; cut nearly all the stalks away from the mushrooms and peel the tops; put them into a stewpan, with the gravy, and simmer them gently from 20 minutes to 1/2 hour. Add the nutmeg and a seasoning of cayenne and salt, and serve very hot.

Time.—20 minutes to 1/2 hour.

Average cost, 9d. to 2s. per pint.

Sufficient for 5 or 6 persons.

Seasonable.—Meadow mushrooms in September and October.

ANALYSIS OF FUNGI.—The fungi have been examined chemically with much care, both by MM. Bracannot and Vauquelin, who designate the insoluble spongy matter by the name of fungin, and the soluble portion is found to contain the bolotic and the fungic acids.

Notes

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