Breakfast and savoury dishes / by R.O.C.

  • R. O. C. (Rose Owen Cole)
Date:
1885
Catalogue details

Licence: Public Domain Mark

Credit: Breakfast and savoury dishes / by R.O.C. 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.

    46/80 (page 44)
    No. 28. STEWED MUSHROOMS. Average cost of Ingredients. s. d. 1 pint small mushrooms—button mushrooms are best—(the price varies according to the season) 1 o 1 oz. flour -v ij oz. butter ( , ^ teaspoonful lemon-juice f 0 Pepper and salt / 1 2i Time required, about forty minutes. 1. Wash, peel, and trim the mushrooms carefully, but do not remove the stalks. 2. Put them into a stew-pan with half-a-pint of cold water, half-a-teaspoonful of lemon-juice, and the seasoning, about a teaspoonful of salt and half-a-saltspoonful of pepper. 3. Put the stew-pan by the side of the fire, to simmer gently for half-an-hour. 4. Then mix the butter and flour on a plate with a knife until it is quite smooth, and then add it to the mush- rooms and let all simmer for five minutes longer, stirring it carefully all the time. 5. It should be served at once on a hot dish. N.B.—The mushrooms can be served alone, or with stewed kidneys or steak, etc. They are very nice with warmed chicken.