To Stew Mushrooms
Muse, sing the man that did to Paris go,
That he might taste their soups and mushrooms know.
King.
Take a pint of white stock; season it with salt, pepper, and a little lemon pickle, thicken it with a bit of butter rolled in flour; clean and peel the mushrooms, sprinkle them with a very little salt, boil them for three minutes; put them into the gravy when it is hot, and stew them for fifteen minutes.