For this purpose the small button mushrooms are best. Wash them clean, peel (if the skin, and cut off the stalks. Put the trimmings into a small sauce-pan with just enough water to keep them from burning, and covering them closely, let them stew a quarter of an hour. Then strain the liquor, and having put the mushrooms into a clean sauce-pan, (a silver one, or one lined. with porcelain,) add the liquid to them with a little nutmeg, pepper and salt, and a piece of butter rolled in flour. Stew them fifteen minutes, and just before you take them up, stir in a very little cream or rich milk and some beaten yolk of egg. Serve them hot. While they are cooking, keep the pan as closely covered as possible; shaking it round frequently.
If you wish to have the full taste of the mushroom only, after washing, trimming, and peeling them, put them into a stew-pan with a little salt and no water. Set them on coals, and stew them slowly till tender, adding nothing to them but a little butter rolled in flour, or else a little cream. Be sure to keep the pan well covered.