The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Fricasseed Mushrooms

Wash the mushrooms and dry them thoroughly on a towel. Let them stand on the towel some time before cooking them, so that they may drain dry. Fry them in butter till they are brown in a cooker-pail or pan, and make one and one-half cupfuls of [Brown Sauce] for each quart of mushrooms, using any liquor that may have come from them, and water for the liquid of the sauce. Pour this sauce over the mushrooms. If a small quantity of mushrooms is being cooked, stand the pail or pan in a large cooker-pail of boiling water. Put them into a cooker for two hours or more.