Historical Cookbooks

1 lb. of mushrooms, 1/2 lb. of Allinson fine wheatmeal, 4 oz. of
butter or Allinson frying oil, pepper and salt to taste. Pick and wash
the mushrooms, remove the stalks, dry them and cut them into pieces;
make pastry with the meal, 3 oz. of the butter, and a little cold
water; roll it out, line a large plate and heap the mushrooms upon it,
dredge well with pepper and salt, and cut the rest of the butter into
bits to be scattered over the mushrooms; when you line the plate, keep
a little of the paste, cut this into thin strips and lay them in
diamond shape across the pie; bake the pie 3/4 hour in a moderate
oven.

The Gravy.–The stalks of the mushrooms, 4 eschalots chopped very
fine, 1 teaspoonful of Allinson cornflour, 3 bay leaves, 1/2 oz. of
butter, pepper and salt to taste. Fry the stalks and eschalots in the
butter, then gently cook them in 3/4 pint of water for 1/2 hour,
adding seasoning and the bay leaves; strain, return the sauce to the
saucepan, and thicken it with the cornflour.