Mushroom-Sauce for White Fowls boiled

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take Half a Pint of Cream, and a Quarter of a Pound of Butter, stir them together one Way, till it is thick; then add a Spoonful of Mushroom Pickle, pickled Mushrooms, or fresh, if you have them. Garnish only with Lemon.