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Method.—Chop the mushrooms finely, put them in a stewpan with the liquor and the sherry, cover the pan, and boil well. Add the Espagnole, boil up again, then season and serve.

Time.—From 20 to 30 minutes. Average Cost, 8d.

The Mushroom (Fr. champignon).—This highly-esteemed fungus is found in all parts of the world, and is remarkable for the rapidity of its growth. The species, and its several varieties, most usually cultivated for table use is Agaricus campestris. For culinary purposes the mushroom is of much importance, and from it ketchup is prepared, which forms the basis of numerous sauces. There are some 500 species of British mushrooms, and of these many are more or less poisonous, as the Fly mushroom (Agaricus muscarius), which has a warted orange or scarlet cap, and possesses highly narcotic properties, causing delirium and death if eaten. Great care should be taken in gathering mushrooms to ensure that they are of the edible kind.

232.—BROWN ONION SAUCE. (Fr.Sauce Bretonne.)

Ingredients.—2 Spanish onions, ½ a pint of Espagnole sauce, ½ a gill of haricot beans, seasoning, 2 ozs. of butter.

Method.—Soak the haricot beans for 12 hours, then put them on to boil in salt and water, and when tender rub them through a hair sieve. Skin and chop the onions, fry them in the butter, then add the sauce, and boil slowly until the onions are tender. Pass the mixture through a hair sieve, add the haricot purée, warm thoroughly, season, and serve.

Time.—From 2 to 2½ hours. Average Cost, 10d.

233.—BROWN SAUCE. (Fr.Sauce Brune.)

Ingredients.—1 pint of brown stock, 2 ozs. of butter, 1½ ozs. of flour, 1 small carrot, 1 small onion, 6 fresh button mushrooms (when in season), 1 tomato, salt and pepper.

Method.—Slice the mushrooms, carrot, and onion, and fry them until brown in the butter. Sprinkle in the flour, stir and cook for a few minutes, then add the sliced tomato and stock, and stir until it boils. Simmer for 10 minutes, season to taste, strain or pass through a tammy-cloth, re-heat, and serve. Preserved mushrooms may be used, but they do not impart the same flavour to the sauce. A tablespoonful of GOOD mushroom ketchup is an improvement.

Time.—40 to 45 minutes. Average Cost, about 6d., exclusive of the stock.

234.—BROWN SAUCE. (Fr.Sauce Brune.) (Inexpensive.)

Ingredients.—½ a pint of stock or water, 1 oz. of butter or sweet dripping, 1 oz. of flour, 1 small carrot, 1 small onion, salt and pepper.

Method.—Cut the carrot and onion into small pieces. Melt the butter in a saucepan, put in the flour and vegetables, and fry until brown, An occasional stir is necessary to prevent the ingredients burning,