White

Put the mushrooms into a stewpan with one ounce of butter, some pepper and salt, and squeeze over them the juice of half a lemon; set them over the fire; when they have given out their liquor, thicken it with flour and butter, and add sufficient cream to whiten the sauce. This is a very excellent sauce for fowls, rabbits, and all sorts of white fricassees.

Or:-"Wash and pick a pint of young mushrooms, and rub them with salt, to take off the tender skin; put them into a saucepan with a little salt, some nutmeg, a blade of mace, a pint of cream, and a good piece of butter rubbed in flour. Boil them up, and stir them till done; then pour it round the chickens, etc. Garnish with lemon. If you cannot get fresh mushrooms, use pickled ones, done white, with a little mushroom-powder with the cream.

Brown

It may also be made brown by either putting the buttons into a pipkin, and frying them with a little butter until they become of a delicate brown, and then stewing them in strong gravy of either beef or veal; or by making it of old mushrooms chopped small, fried and stewed in the same manner, and then seasoned according to taste. It is much used for cutlets and many sorts of ragouts.