2 oz. butter, 2 oz. bacon, 1 medium sized onion, 2 tbsp. plain flour, 1/2 pt. milk, 1 tin mushrooms (8 oz.).
Method: Fry (but do not brown) onions, bacon and butter. Make a white sauce with milk and flour. Combine above mixtures with mushrooms. If a topping is desired, add grated cheese (Coon for preference), fresh bread crumbs and dobs of margarine or butter and brown under grill. Mushroom mornay is better tasting if made day before required and reheated.
Source: contributed by Ebsary in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p. 5.
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