Mushroom Sauce

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (7)

sauce ingredients

TAKE some pickled or fresh mushrooms, cut small; both if you have them ↝ Mushrooms, raw [Other vegetables and combinations]
the livers ↝ Duck, domesticated, liver, raw [Poultry Products]
a good deal of parsley chop'd small ↝ Parsley, raw [Not included in a food category]
a spoonful or two of catchup
a glass of white wine ↝ Wine, white [Wine]
as much good gravy as will make sauce enough ↝ Gravy, NFS [Dips, gravies, other sauces]
a piece of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (4)

Take some pickled or fresh mushrooms, cut small; both if you have them.
Bruise the livers fine with a good deal of parsley chopped small.
Add to the livers and parsley: a spoonful or two of catchup, a glass of white wine, and as much good gravy as will make sauce enough.
Thicken the sauce with a piece of butter rolled in flour.

Original Text

TAKE some pickled or fresh mushrooms, cut small; both if you have them; and let the livers be bruised fine with a good deal of parsley chop'd small, a spoonful or two of catchup, a glass of white wine, and as much good gravy as will make sauce enough; thicken it with a piece of butter rolled in flour. This does either for roast or boil'd.

Notes

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