To ragoo Mushrooms

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

ragoo

a quart into a sauce-pan ↝ Mushrooms, raw [Other vegetables and combinations]
a very little salt ↝ Salt, table, iodized [Spices and Herbs]
a gill of red wine ↝ Wine, red [Wine]
a quarter of a pound of butter rolled in a little flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little beaten mace ↝ Spices, mace, ground [Spices and Herbs]

for the base

the yolks of six eggs, beat and boiled in a bladder hard ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

garnish

broiled muſhrooms ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (9)

Peel and scrape the flaps of the mushrooms.
Put a quart of mushrooms into a sauce-pan with a very little salt.
Set them on a quick fire and let them boil up.
Then take them off.
Add a gill of red wine, a quarter of a pound of butter rolled in a little flour, a little nutmeg, and a little beaten mace.
Set it on the fire and stir it now and then.
When it is thick enough, have ready the yolks of six eggs, beaten and boiled hard in a bladder.
Lay the egg yolks in the middle of your dish and pour the ragoo over it.
Garnish with broiled mushrooms.

Original Text

To ragoo Muſhrooms.
PEEL and serape the flaps, put a quart into a sauce-pan; a very
little salt, set them on a quick fire, let them boil up, then take them
off, put to them a gill of red wine, a quarter of a pound of butter
rolled in a little flour, a little nutmeg, a little beaten mace, set it
on the fire, stir it now and then; when it is thick enough, have
ready the yolks of six eggs, beat and boiled in a bladder hard, lay
it in the middle of your dish, and pour the ragoo over it. Garnish
with broiled muſhrooms.

Notes

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