Truffles Sautés
Wash, brush, and clean about one pound of truffles, cut them in thin slices, and put them into a stew-pan with a quarter of a pound of butter, one teaspoonful of salt, half a teaspoonful of sugar, and a saltspoonful of grated nutmeg. Warm over the fire, then add one gill of broth, and half a tablespoonful of flour mixed with half a tablespoonful of butter. Stir well, boil, and serve on toast.