To stew MUSHROOMS

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (12)
  1. Wipe the mushrooms with a wet flannel.
  2. Put them in a stew-pan with a little water.
  3. Let them stew for a quarter of an hour.
  4. Add a little salt.
  5. Work flour and butter together to make a paste.
  6. Add the flour and butter paste to the mushrooms to thicken the stew to the consistency of cream.
  7. Let it boil for five minutes.
  8. When ready to serve, mix two large spoonfuls of cream with the yolk of an egg.
  9. Stir this mixture into the stew.
  10. Shake the pan over the fire for about a minute or two, but do not let it boil to prevent curdling.
  11. Place sippets (cut from bread, not toasted) around the inside rim of the serving dish.
  12. Serve the stewed mushrooms.
Original Text
To stew MUSHROOMS. TAKE large buttons, wipe them with a wet flannel, put them in a stew-pan, with a little water, let them stew a quarter of an hour, then put in a little salt, work a little flour and butter to make it as thick as cream, let it boil five minutes, when you dish it up, put two large spoonfuls of cream mixed with the yolk of an egg, shake it over the fire about a minute or two, but do not let it boil for fear of curdling; put sippets round the inside of the rim of the dish, but not toasted, and serve it up.—It is proper for a side-dish for supper, or a corner for dinner.
Notes
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