The housekeeper's guide, or a plain and practical system of domestic cookery / by Esther Copley ... [etc.].
- Esther Copley
- Date:
- 1838
Licence: Public Domain Mark
Credit: The housekeeper's guide, or a plain and practical system of domestic cookery / by Esther Copley ... [etc.]. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
89/510 page 73
![and only choose the flavour; others like the substance. Having ascertained this matter, the cook may employ whichever of the following recipes suits best.] Wash and pick half a pint of young mushrooms, rubbing them with salt and flannel, to take off the loose skin. Put them in a saucepan with a tea-spoonful of salt, a shake of white pepper, a grate of nutmeg, and two ounces of butter, rolled in as much flour, arrow-root, or potato mucilage, as it can be made to cany; simmer them together, frequently shaking or stirring; when the mixture boils, add half a pint of cream, and stir again till it boils and thickens. It is then done. Sprinkle with salt six or eight large mushrooms to draw out the gravy; let them stand a night or more. Prepare half a pint of young mushrooms as above, simmer them with a little salt arid pepper, in half a pint of veal gravy or milk, till quite tender, and the liquid reduced nearly to the quantity required Then stir in two ounces of butter rolled in thickening (as above) and the juice of the large mushrooms; boil up once or twice, skim, and strain it. N. B. Both these preparations are white, and most suitable for white meats, as boiled fowls, rabbits, or white fricassees. For sauce to rump steaks, fried meat of anv kind, or brown fricassees, the mushroom-sauce should be brown. For this purpose, instead of employing veal broth, milk, or cream, begin with good beef broth or gravy.of roast meat, and warm the sauce in a frying-pan in which the meat has been fried. Whether brown or white sauce be desired, the first method retains the mushroom in substance, the second has only the flavour. When mushrooms are not in season, the flavour may be obtained by merely adding two table-spoonfuls of best catsup to a boat of thick melted butter. This mode is frequently adopted for fish-sauce. G](https://iiif.wellcomecollection.org/image/b21534202_0089.jp2/full/800%2C/0/default.jpg)
