American
Brown Mushroom Sauce
A historical dinner recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 3 tablespoons Butter
- 1 slice Carrot
- 1 slice Onion
- 1 tablespoon Lean Raw Ham finely chopped
- 5 tablespoons Flour
- 1¼ cups Brown Stock
- ½ lb Mushrooms
- 1 cup Cold Water
- 1 teaspoon Beef Extract
- As needed Salt
- As needed Pepper
Make it
Method
- 1
Cook butter with vegetables and ham until brown, add flour, and when well browned add stock, gradually, then strain. Clean mushroom stems, break in pieces, cover with water, and cook slowly until stock is reduced to one-third cup.
- 2
Strain, and add to sauce with beef extract and seasonings. Just before serving add mushroom caps peeled, cut in slices lengthwise, and sautéd in butter five minutes.
Source & rights
Where this recipe comes from
Brown Mushroom Sauce, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.