158 UUSHBOOUS, HOW TO QEOW THEM. 



all are prepared take them from the water with the 

 hands, to avoid the sediment, and put them into a stew- 

 pan with the fresh butter, white pepper, salt, and the 

 juice of one-half a lemon ; cover the pan closely and let 

 the mushrooms stew gently from twenty to twenty-five 

 minutes, then thicken the butter with the above propor- 

 tion of flour, add gradually sufiQcient cream, or cream 

 and milk, to make the sauce of a proper consistency, 

 and put in the grated nutmeg. If the mushrooms are 

 not perfectly tender stew them for five minutes longer, 

 remove every particle of butter which may be floating on 

 the top, and serve. 



Broiled Beefsteak and Mushrooms. — Ingredi- 

 ents : Two or three dozen small button mushrooms, 

 one ounce of butter, salt and cayenne to taste, one table- 

 spoonful of mushroom ketchup. Mode. Wipe the 

 mushrooms free from grit with a piece of flannel, and 

 salt ; put them in a stewpan with the butter, seasoning, 

 and ketchup; sttr over the fire until the muslirooms 

 are quite done. Have the steak nicely broiled, and pour 

 over. The above is very good with either broiled or 

 stewed steak. 



To Preserve Mushrooms. — Ingredients : To each 

 quart of mushrooms allow three ounces of butter, pepper 

 and salt to taste, the juice of one lemon, clarified butter. 

 Mode. Peel the mushrooms, put them into cold water, 

 with a little lemon juice ; take them out and dry them 

 very carefully in a cloth. Put the butter into a stewpan 

 capable of holding the mushrooms ; when it is melted 

 add the mushrooms, lemon juice, and a seasoning of 

 pepper and salt ; draw them down over a slow fire, and 

 let them remain until their liquor is boiled away and 

 they have become quite dry, but be careful in not allow- 

 ing them to stick to the bottom of the stewpan. When 

 done put them into pots and pour over the top clarified 

 butter. If wanted for immediate use they will keep 



