Stewed Mushrooms

From a
1912
cook book
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.

Take 1 Qt. of cleaned Mushrooms;
2 Tbsp. of Butter
1 Tbsp. of Flour
1 tsp. of Salt;
1/4 tsp. of Pepper
and 1/2 c. of Water.
Rub the Flour to a smooth paste in the Water.
Put the Mushrooms,
Flour
and Seasoning together in a stewpan,
and boil gently for 5 minutes,
stirring constantly.
Serve very hot.
When Milk or Cream is preferred in the cooking,
use but 1/2 the quantity of Water,
adding 1 c. of Milk;
and after boiling 5 minutes,
serve as above.
If Cream is used,
allow 1/2 the quantity of Butter
as the Mushrooms are very rich.
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