Brown Mushroom Sauce

Ingredients

• 3 tablespoons butter
• 1 slice carrot
• 1 slice onion
• 1 tablespoon lean raw ham, finely chopped
• 5 tablespoons flour
• 1¼ cups brown stock
• ½ lb. mushrooms
• 1 cup cold water
• 1 teaspoon beef extract
• Salt
• Pepper

Steps

1. Cook butter with vegetables and ham until brown, add flour, and when well browned add stock, gradually, then strain. Clean mushroom stems, break in pieces, cover with water, and cook slowly until stock is reduced to one-third cup. Strain, and add to sauce with beef extract and seasonings. Just before serving add mushroom caps peeled, cut in slices lengthwise, and sautéd in butter five minutes.

More recipes with butter, carrots, onion, ham, flour, broth or stock, mushrooms or beef

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.