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BEEF, Broiled, and Mushroom Sauce

A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).

A historical recipe

Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. [COLD MEAT COOKERY.] Ingredients.—2 or 3 dozen small button mushrooms, 1 oz.
  2. of butter, salt and cayenne to taste, 1 tablespoonful of mushroom ketchup, mashed potatoes, slices of cold roast beef.
  3. Mode.—Wipe the mushrooms free from grit with a piece of flannel, and salt;
  4. put them in a stewpan with the butter, seasoning, and ketchup;
  5. stir over the fire until the mushrooms are quite done, when pour it in the middle of mashed potatoes, browned.
  6. Then place round the potatoes slices of cold roast beef, nicely broiled over a clear fire.
  7. In making the mushroom sauce the ketchup may be dispensed with, if there is sufficient gravy.
  8. Time.—¼ hour.
  9. Average cost, exclusive of the meat, 8_d.
  10. Seasonable from August to October.