MUSHROOMS. To ragoo

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

large muſhrooms ↝ Mushrooms, raw [Other vegetables and combinations]
as much water as will cover them ↝ Water, tap [Tap water]
a ſpoonful of white wine ↝ Wine, white [Wine]
the ſame of browning ↝ Sugars, brown [Sweets]
a very little allegar
flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
flour and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
ſlippets

Instructions (9)

Peel the large mushrooms and take out the inside.
Broil them on a gridiron until the outside is brown.
Put them into a tossing-pan with as much water as will cover them.
Let them stand for ten minutes.
Add a spoonful of white wine, the same of browning, and a very little allegear.
Thicken the mixture with flour and butter.
Boil it a little.
Lay slippets around your dish.
Serve it up.

Original Text

To ragoo MUSHROOMS.
TAKE large muſhrooms, peel, and take out
the inſide, broil them on a gridiron, when the
outſide is brown put them into a toſſing-pan,
with as much water as will cover them, let them
ſtand ten minutes, then put to them a ſpoonful
of white wine, the ſame of browning, a very
little allegar, thicken it with flour and butter,
boil it a little, lay ſlippets round your diſh, and
ſerve it up.

Notes

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