Stewed Mushrooms
Peel and wash a quart of very fresh mushrooms, and cut off all the stems. Button mushrooms are best; but if you can only procure large ones, quarter them. Sprinkle them slightly with salt and pepper, and put them into a stew-pan with a quarter of a pound of nice fresh butter, cut in pieces and slightly dredged with flour. Keep the lid closely covered all the time. When quite tender, put the mushrooms into a deep dish, in the bottom of which is laid a nice toast that has had all the crust pared off, and been dipped for a minute in hot water, and slightly buttered. Serve up the mushrooms closely covered. They require no seasoning.