Mushroom sauce
Wash a pint of small button mushrooms,—remove the stems and the outside skin. Stew them slowly in veal gravy or in milk or cream, seasoning them with pepper and salt, and adding a piece of butter rolled in a large proportion of flour. Stew them till quite tender, now and then taking off the cover of the pan to stir them.
The flavour will be heightened by having salted a few the night before in a covered dish, to extract the juice, and then stirring it into the sauce while stewing.
This sauce may be served up with poultry, game, or beef-steaks.
In gathering mushrooms take only those that are of a dull pearl colour on the outside, and that have the under part tinged with pale pink.
Boil an onion with them. If there is a poisonous one among them, the onion will turn black. Then throw away the whole.