Mushroom Sauce.
1 teacupful young mushrooms.
4 tablespoonfuls butter.
1 teacupful cream or milk.
1 teaspoonful flour.
Nutmeg, mace, and salt to taste.
Stew the mushrooms in barely enough water to cover them until tender. Drain, but do not press them, and add the cream, butter, and seasoning. Stew over a bright fire, stirring all the while until it begins to thicken. Add the flour wet in cold milk, boil up and serve in a boat, or pour over boiled chickens, rabbits, etc.