MUSHROOMS STEWED II

Mushrooms
Warm milk
Salt
Pepper
Veal or chicken broth, or drawn butter
Flour wet in cold milk
1 egg, beaten

Rub them white, stew in water ten minutes; strain partially, and cover with as much warm milk as you have poured off water; stew five minutes in this; salt, pepper and add some veal or chicken gravy, or drawn butter. Thicken with a little flour wet in cold milk, and a beaten egg.

Common Sense in the Household by Marion Harland, New York, 1871

Comment: As Mrs. Harland does not specify what sort of mushrooms are suitable for this recipe, we will not do so either, except to note that it would be a shame to waste this much effort on plain canned button varieties. This is apparently intended as a side dish although it would seem to make an excellent mushroom sauce if thickened just a bit more than is called for here.

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