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Classic
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page 95
scraped out, if they happen to be sound, or else do not use them; cut the
mushrooms in large pieces, and put them all together in a sauce-pan, without any
liquor; cover it close, and let them stew gently, with a little salt, till they
are tender, and covered with liquor; then take out your mushrooms, and drain
them, or else put some pepper to them, with some white wine, and when they have
boiled up, pour off the sauce, and thicken it with a little butter rolled in
flour;
some will put in a shallot with the spice, but that will spoil the flavour of
the mushrooms, which everybody desires to preserve.
CHAP. VII.
OF HASHES.
To Hash Beef.
TAKE the raw part of any piece of roasted beef, and cut it into thin slices
about the length of a little finger, and about the same breadth. Take also a
little water, and an equal quantity of gravy; boil it well with a large onion
cut in two, pepper and salt, then take a piece of butter rolled in flour, and
stir it in the pan till it burns. Put it into the sauce, and let it boil a
minute or two. Then put in the sliced beef, but you must only just let it warm
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