To Ragoo Mushrooms

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Peel and scrape the Flaps, put a Quart into a Sauce-pan, a very little Salt, set them on a quick Fire, let them boil up, then take them off, put to them a Gill of Red Wine, a quarter of a Pound of Butter rolled in a little Flour, a little Nutmeg, a little beaten Mace, set it on the Fire, stir it now and then; when it is thick and fine, have ready the Yolks of Six Eggs heat, and boiled in a Bladder hard, lay it in the Middle of your Dish, and pour the Ragoo over it. Garnish with broiled Mushrooms.