A Very Rich and Good Mushroom Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce of mushrooms cooked in cream, flavoured with nutmeg and mace and thickened with a butter and plain flour paste. The full recipe is presented here and I hope you enjoy this classic British version of: A Very Rich and Good Mushroom Sauce.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
A VERY RICH AND GOOD MUSHROOM SAUCE, to serve with Fowls or Rabbits.
479. INGREDIENTS.—1 pint of mushroom-buttons, salt to taste, a little grated nutmeg, 1 blade of pounded mace, 1 pint of cream, 2 oz. of butter, flour to thicken.
Mode.—Rub the buttons with a piece of flannel and salt, to take off the skin; cut off the stalks, and put them in a stewpan with the above ingredients, previously kneading together the butter and flour; boil the whole for about ten minutes, stirring all the time. Pour some of the sauce over the fowls, and the remainder serve in a tureen.
Knead together the butter and flour to combine. Wipe the mushrooms clean, trim off the stalks then combine in a pan with the salt, nutmeg, mace, cream and the butter and flour mix. Bring to a boil and continue cooking for 10 minutes, stirring constantly.
When ready, pour a little of the sauce over the roasted rabbit or fowl and serve the remainder in a tureen.
