A white fricaſy of 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)
Instructions (14)
  1. put the mushrooms into a saucepan
  2. add three spoonfuls of water and three of milk, a very little salt
  3. set them on a quick fire and let them boil up three times
  4. take them off
  5. grate in a little nutmeg
  6. put in a little beaten mace
  7. add half a pint of thick cream
  8. add a piece of butter rolled well in flour
  9. put it all together into a saucepan
  10. mushrooms all together
  11. make the saucepan well all the time
  12. When it is fine and thick, dish them up
  13. be careful they don't curdle
  14. You may stir the saucepan carefully with a spoon all the time
Original Text
A white fricaſy of Muſhrooms. TAKE a quart of freſh muſhrooms, make them clean, put them into a fauce-pan, with three ſpoonfuls of water and three of milk, a very little ſalt, ſet them on a quick fire and let them boil up three times; then take them off, grate in a little nutmeg, put in a little beaten mace, half a pint of thick cream, a piece of butter rolled well in flour, put it all together into a fauce-pan, and muſhrooms all together, make the fauce-pan well all the time. When it is fine and thick, diſh them up; be careful they don't curdle. You may ſtir the fauce-pan carefully with a ſpoon all the time.
Notes
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