Take the largest and finest fresh mushrooms. Peel them, and cut off the stems as closely as possible. Lay the mushrooms on -their backs, upon a large flat dish; and into the hollow or cup of each put a piece of fresh butter, and season it with a little black pepper. Set a clean gridiron over a bed of clear hot coals, and when it is well heated, put on the mushrooms, and broil them thoroughly. The gridiron should be one with grooved bars, so as to retain the gravy. When the first gridiron-full of mushrooms is well broiled, put them with their liquor into a hot dish, and keep them closely covered while the rest are broiling. This is an excellent way of cooking mushrooms.