Mushroom Sauce
Origin: London, England
Source: Anonymous, 1846
Ingredients
- mushrooms, young and fresh
- salt
- gravy
- 1 blade of mace
- lemon peel, grated
- 1 lemon, juice
- flour
- 1 tablespoon white wine
Instructions
- Chop the mushrooms finely. Salt them and place in a saucepan with a little gravy made from fowl or veal trimmings. Add a blade of mace and a little grated lemon peel, along with the juice of one lemon. Thicken the mixture with flour. When ready to serve, stir in a tablespoonful of white wine.