Remove the stems, and wash the mushrooms. Put them into a saucepan, allowing a tablespoonful of butter and a half teaspoonful of salt to each pint. Add four tablespoonfuls of stock to the given quantity; cover the saucepan, and cook slowly three-quarters of an hour. At the end of this time you will have a rich, brown sauce to which you may add a teaspoonful of Worcestershire sauce, and, if you like, a tablespoonful of sherry. Serve in a vegetable dish.

Lactarius Deliciosus Stewed

Wash the mushrooms; cut them into slices; put them into a saucepan, allowing a half pint of stock to each pint of mushrooms; add a half teaspoonful of salt; cover and stew slowly for three-quarters of an hour. Put a tablespoonful of butter in another saucepan, mix with it a tablespoonful of flour; add the mushrooms, stir until they have reached the boiling point; add a teaspoonful of kitchen bouquet, a dash of pepper, and serve it at once in a heated vegetable dish.

A nice combination for a steak sauce is made by using a dozen good sized Lactarius deliciosus with four "beefsteak" mushrooms, using then the first recipe.