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Margaret Dyson Holland cookbook, 1834
Page 70
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To pot Mushrooms. (172) Take them when close, wash them and put them in a pan with a lump of butter and a large hand full of Salt a little whole pepper and mace, let them Stew over a close fire till the gravy is dried quite away, when dry put them into pots and cover them with mutton suet and set them in a cool place. Steep them in milk and water the night before you use them for made dishes Sause for Salmon or boiled Trout - (173) Two spoonfulls of mushrooms catsup slice of walnut do - a little shrimp powder, if you have any, one anchovy will do as well; a little cayenne boil them and thicken it with flour and butter, before [illegible] Send it up, put in a little good cream but do not boil it.
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To pot Mushrooms. (172) Take them when close, wash them and put them in a pan with a lump of butter and a large hand full of Salt a little whole pepper and mace, let them Stew over a close fire till the gravy is dried quite away, when dry put them into pots and cover them with mutton suet and set them in a cool place. Steep them in milk and water the night before you use them for made dishes Sause for Salmon or boiled Trout - (173) Two spoonfulls of mushrooms catsup slice of walnut do - a little shrimp powder, if you have any, one anchovy will do as well; a little cayenne boil them and thicken it with flour and butter, before [illegible] Send it up, put in a little good cream but do not boil it.
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