MODES OP COOKING THE MUSHROOM. 103 



Mushrooms on Toast. Put a pint of mushrooms into 

 a stew-pan, with two ounces of butter rolled in flour ; add 

 a tea- spoonful of salt, half a tea-spoonful of white pepper, 

 a blade of mace powdered, and half a tea-spoonful of 

 grated lemon ; stew till the butter is all absorbed, then 

 add as much white roux as will moisten the mushrooms ; 

 fry a slice of bread in butter, to fit the dish, and as soon 

 as the mushrooms are tender serve them on the toast. 



To Pot Mushrooms. The small open mushrooms suit 

 best for potting. Trim and rub them ; put into a stew- 

 pan a quart of mushrooms, three ounces of butter, two 

 tea-spoonfuls of salt, and half a tea-spoonful of Cayenne 

 and mace mixed, and stew for ten or fifteen minutes, or 

 till the mushrooms are tender; take them carefully out 

 and drain them perfectly on a sloping dish, and when 

 cold press them into small pots, and pour clarified butter 

 over them, in which state they will keep for a week or 

 two. If required to be longer preserved, put writing 

 paper over the butter, and over that melted suet, which 

 will effectually preserve them for many weeks, if kept in 

 a dry, cool place. 



To Pickle Mushrooms. Select a number of small, 

 sound, pasture mushrooms as nearly as possible alike in 

 size ; throw them for a few minutes into cold water ; 

 then drain them ; cut off the stalks, and gently rub off 

 the outer skin with a moist flannel dipped in salt; then 

 boil the vinegar, adding to each quart two ounces of salt, 



