Mushroom Sauce

Ingredients

• 2 tablespoons of butter
• 1 tablespoon flour
• 51 poultry
• salt
• pepper

Directions

1. To make a pt. of sauce use 2 tablespoons of butter, 1 tablespoon flour; put over the fire and stir until brown; then put in 1/0 pt. of Abater or chicken broth; i/^> pt. of essence of mushrooms; stir until tiie sauce is smooth; season with saltspoon salt, % saltspoon pepper; put in the mushrooms and boil 3 minutes.

2. THE AVARREN COOK BOOK

3. POULTRY AND GAME. 51

4. POULTRY AND GAME

5. Mrs. L. G. Noyes

6. Poultry includes all domestic birds suitable for food, except pigeon and squab, examples: — Chicken, fowl, turkey, duck, goose, etc. Game includes such birds and animals suitable for food as are pursued and taken in field and forest ; examples : — quail, partridge, Avild duck, plover, deer, etc. The flesh of game, with the exception of wild duck and wild geese is tender and contains less fat than poultry and is of fine flavor. Game meat is of dark color, partridge and quail being exceptions, and is usually cooked rare.

7. The great secret of cooking game is constant basting, it should be under done, red in the middle full of gravy, but not raw.