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Susan Gilbert's late nineteenth century British cookery manuscript

Page 37

Mushroom for boiled White Fowls
Take 1/2 pint of cream, 1/4 lb of butter, stir them together one way, till it is thick, then add a spoonful of mushroom pickle - pickle mushroom or fresh if you have them. garnish only with lemon Mrs. G
Mushroom Sauce for White Fowls of all Sorts.
Take 1 quart of fresh mushrooms, well cleaned and washed, cut them in two, put them in a stew-pan with a little butter, a blade of mace and a little salt, stir it gently for 1/2 an hour then add 1 pint of cream, and the yolks of 2 eggs beat well, and keep stirring it, till it boils up, then squeeze in half a lemon put it over your fowls or Turkeys or in basins or in a dish with a piece of French Bread first buttered and then toasted brown, just dip it in boiling water put it in a Dish and the mushrooms over. Mrs. G

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Mushroom for boiled White Fowls Take 1/2 pint of cream, 1/4 lb of butter, stir them together one way, till it is thick, then add a spoonful of mushroom pickle - pickle mushroom or fresh if you have them. garnish only with lemon Mrs. G Mushroom Sauce for White Fowls of all Sorts. Take 1 quart of fresh mushrooms, well cleaned and washed, cut them in two, put them in a stew-pan with a little butter, a blade of mace and a little salt, stir it gently for 1/2 an hour then add 1 pint of cream, and the yolks of 2 eggs beat well, and keep stirring it, till it boils up, then squeeze in half a lemon put it over your fowls or Turkeys or in basins or in a dish with a piece of French Bread first buttered and then toasted brown, just dip it in boiling water put it in a Dish and the mushrooms over. Mrs. G