Sauces/Gravy Mushroom Sauce

mushroom sauce
(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1838)

Ingredients:

1 pint of small button mushrooms​

veal gravy, or milk, or cream​

pepper​

salt​

butter​

flour​

Instructions:

Wash a pint of small button mushrooms,--remove the stems and the outside skin. Stew them slowly in veal gravy or in milk or cream, seasoning them with pepper and salt, and adding a piece of butter rolled in a large proportion of flour. Stew them till quite tender, now and then taking off the cover of the pan to stir them.​

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The flavour will be heightened by having salted a few the night before in a covered dish, to extract the juice, and then stirring it into the sauce while stewing.​

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This sauce may be served up with poultry, game, or beef-steaks.​

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In gathering mushrooms, take only those that are of a dull Pearl colour on the outside, and that have the under part tinged with pale pink.​

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Boil an onion with them. If there is a poisonous one among them, the onion will turn black. Then throw away the whole.​