A Ragoo 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 (10)
main ingredients
Instructions (14)
  1. Scrape one hundred grey mushrooms clean, and throw them into cold water.
  2. When all are scraped, cut them about an inch long, discarding any bad parts.
  3. Wash and pick two heads of endive, then cut it very small.
  4. Wash and cut a young lettuce small.
  5. Peel and cut a large onion small.
  6. Put a quarter of a pound of butter in a stew-pan and melt it.
  7. Add the prepared mushrooms, endive, lettuce, and onion to the pan.
  8. Toss the ingredients about and fry them for ten minutes.
  9. Season with a little pepper and salt.
  10. Shake in a little flour and toss the ingredients about.
  11. Pour in half a pint of gravy.
  12. Let the mixture stew until the sauce is very thick and good.
  13. Pour all into a serving dish.
  14. Save a few of the little tops of the grass to garnish the dish.
Original Text
A Ragoo of Mushrooms. SCRAPE a hundred of good grey ones clean, and throw it into cold water. When you have scraped all, cut as far as is good and green, about an inch long, and take two heads of endive clean washed and picked, cut it very small, a young lettuce clean washed and cut small, a large onion peeled and cut small; put a quarter of a pound of butter in a stew-pan; when it is melted throw in the above things: toss them about, and fry them ten minutes; then season them with a little pepper and salt, shake in a little flour, toss them about, then pour in half a pint of gravy. Let them stew till the sauce is very thick and good; then pour all into your dish. Save a few of the little tops of the grass to garnish the dish.
Notes
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