Carrot Mushroom stock

Carrot Mushroom stock

Ingredients:
1 slice carrot
1/2 lb. mushrooms
1 slice onion
1 cup cold water
1 tablespoon lean

Directions:
raw ham, finely
Chapter XXII − ENTRÉES 426
The 1918 Fanny Farmer Cookbook
chopped
1 teaspoon beef
extract
Salt
5 tablespoons flour
Pepper
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.
108
Chicken à la McDonald
1 cup cold cooked
chicken, cut in strips
3 tablespoons
butter