Mushroom Tart and Gravy

Filling & Pastry

1 lb. of mushrooms

½ lb. of Allinson fine wheatmeal

4 oz. of butter or Allinson frying oil

4 oz. butter

Pepper and salt to taste

The Gravy.

The stalks of the mushrooms

4 shallots chopped very fine

1 teaspoonful of Allinson cornflour

3 bay leaves

½ oz. of butter

Pepper and salt to taste

Directions

Pick and wash the mushrooms, remove the stalks, dry them and cut them into pieces.

Make pastry with the wheatmeal, 3 oz. of the butter and a little cold water.

Roll out the pastry, line a large plate or pastry dish with it and heap the mushrooms upon it.

Season 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/dish, keep a little of the pastry and cut this into thin strips. Lay the strips in a diamond shape across the pie.

Bake the pie ¾ hour in a moderate oven at 350f/180c/Gas 4 until the pastry is cooked.

For the gravy, fry the stalks and eschalots in the butter, then gently cook them in ¾ pint of water for ½ hour, adding seasoning and the bay leaves.

Strain, return the sauce to the saucepan and thicken it with the cornflour.