(delicious.) Cut the stems from some fine meadow mushroom-buttons, and clean them with a bit of new flannel and some fine salt, then either wipe them dry with a soft cloth, or rinse them in fresh water, drain them quickly, spread them in a clean cloth, fold it over them, and leave them ten minutes, or more, to dry. For every pint of them thus prepared, put an ounce and a half of fresh butter into a thick iron saucepan, shake it over the fire until it just begins to brown, throw in the mushrooms, continue to shake the saucepan over a clear fire, that they may not stick to it, nor burn, and when they have simmered three or four minutes, strew over them a little salt, some cayenne, and pounded mace; stew them until they are perfectly tender, heap them in a dish, and serve them with their own sauce only, for breakfast, supper, or luncheon. Nothing can be finer than the flavour of the mushrooms thus prepared; and the addition of any liquid is far from an improvement to it. They are very good when drained from the butter and served cold, and in a cool larder may be kept for several days. The butter in which they are stewed is admirable for flavouring gravies, sauces, or potted meats.
Meadow mushrooms, 3 pints, fresh butter, 4 1/2 ozs.: 3 to 5 minutes. Salt, 1 small teaspoonful; mace, half as much; cayenne, third of saltspoonful: 10 to 15 minutes. More spices to be added if required - much depending on their quality; but they should not overpower the flavour of the mushrooms.
Persons inhabiting parts of the country where mushrooms are abundant, may send them easily, when thus prepared (or when potted by the following receipt), to their friends in cities, or in less productive counties. If poured into jars, with sufficient butter to cover them, they will travel any distance, and can be rewarmed for use.
Prepare either small flaps or buttons with great nicety, without wetting them, and wipe the former very dry, after the application of the salt and flannel. Stew them quite tender, with the same proportion of butter as the mushrooms au beurre, but increase a little the quantity of spice; when they are done turn them into a large dish, spread them over one end of it, and raise it two or three inches, that they may be well drained from the butter. As soon as they are quite cold, press them very closely into small potting-pans; pour lukewarm clarified butter thickly over them, and store them in a cool dry place. If intended for present use, merely turn them down upon a clean shelf; but for longer keeping, cover the tops first with very dry paper, and then with melted mutton-suet. We have ourselves had the mushrooms, after being simply spread upon a dish while hot, remain perfectly good in that state for seven or eight weeks: they were prepared late in the season, and the weather was consequently cool during the interval.
Cut the stems closely from a quart, or more, of small just-opened mushrooms, peel them, and take out the fur. Dissolve from two to three ounces of fresh butter in a well-tinned saucepan or stewpan; put in the mushrooms, strew over them a quarter-teaspoonful of pounded mace mixed with a little cayenne, and let them stew over a gentle fire from ten to fifteen minutes; toss or stir them often during the time; then add a small dessertspoonful of flour, and shake the pan round until it is lightly browned. Next pour in, by slow degrees, half a pint of gravy or of good beef-broth; and when the mushrooms have stewed softly in this for a couple of minutes, throw in a little salt, and a squeeze of lemon-juice, and pour them on to a crust, cut about an inch and a quarter thick, from the under part of a moderate-sized loaf, and fried in good butter to a light brown, after having been first slightly hollowed in the inside. New milk, or thin cream, may be used with very good effect instead of the gravy; but a few strips of lemon-rind, and a small portion of nutmeg and mushroom-catsup should then be added to the sauce.
The bread may be buttered and grilled over a gentle fire instead of being fried, and is better so.
Small mushrooms, 4 to 5 half pints; butter, 3 to 4 ozs.; mace, mixed with a little cayenne, 1/4 teaspoonful: stewed softly 10 to 15 minutes. Flour, 1 small dessertspoonful: 3 to 5 minutes. Gravy or broth, 1/2 pint: 2 minutes. Little salt and lemon-juice.