Stewed Mushrooms
Mushrooms
Butter
Flour
Mace
Salt and Pepper
Clean the mushrooms and cut into even sized pieces.
Boil in a little water.
Drain well, retaining the liquid.
Place into a saucepan with a little of the liquid, a lump of butter, mace, salt and pepper.
Simmer very gently for 30 minutes.
When cooked, sift over a little flour to thicken.
Serve on triangles of toasted or fried bread.
To stew Mushrooms
Take mushrooms, and clean them, the buttons you may wash, but the flaps you must pill both inside and out; when you have cleaned them, pick out the little ones for pickling, and cut the rest in pieces for stewing; wash them and put them into a little water, give them a boil and it will take off the faintness, so drain from them all the water, then put them into a pan with a lump of butter, a little shred mace, pepper and salt to your taste (putting them to a little water) hang them over a slow fire for half an hour, when they are enough thicken them with a little flour; serve them up with sippets.
English Housewifry - 1764
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