aricus campestris_, _silvicola_,
_arvensis_, or _Pleurotus ostreatus_, or _sapidus_, or _Coprinus
comatus_, or any kindred mushrooms. The _Agaricus campestris_, however,
are to be preferred.

=To Serve with a Boiled Leg of Mutton=, wash well the mushrooms and dry
them; dip each into flour, being careful not to get too much on the gill
side. In a saucepan have a little hot butter or oil; drop these in, skin
side down; dust them lightly with salt and pepper. After they have
browned on this side, turn them quickly and brown the gills; add a half
pint of good stock; let them simmer gently for fifteen minutes. Take
them up with a skimmer, and dish them on a platter around the mutton.
Boil the sauce down until it is the proper consistency; pour it over,
and serve at once. These are also good to serve with roasted beef.

=Mushroom Sauce for Game.=--Wash well one pound of fresh mushrooms; dry,
and chop them very fine. Put them into a saucepan with one and a half
tablespoonfuls of butter; cover, and cook slowly for eight minutes; then
add a half cup of fresh rubbed bread crumbs, a half teaspoonful of salt,
a saltspoon of white pepper; cover and cook again for five minutes;
stir, add a tablespoonful of chopped parsley, and, if you like, two
tablespoonfuls of sherry; turn into a sauce-boat.

=A Nice Way to Serve with Fricassee of Chicken.=--Wash and dry the
mushrooms; sprinkle them with salt and pepper. Put some oil or butter in
a shallow pan; when hot, throw in the mushrooms, skin side down; cover
the pan, put in the oven for fifteen minutes; baste them once during the
baking. Lift them carefully and put them on a heated dish. Add to the
fat in the pan two tablespoonfuls of finely chopped mushrooms, a half
cup of good stock; boil carefully for five minutes. Have ready rounds of
bread toasted; dish the mushrooms on these; put on top a good sized
piece of carefully boiled marrow; season the sauce with salt, and strain
it over. Use these as a garnish around the edge of the plate, or you may
simply dish and serve them for breakfast, or as second course at lunch.

=Oysters and Mushrooms.=--Wash and remove the stems from a half pound of
fresh mushrooms; chop them fine; put them into a saucepan with a
tablespoonful of butter, a half teaspoonful of salt, and a dash of
pepper; cover closely, and cook over a slow fire for ten minutes. Have
ready, washed and drained, twenty-five good sized fat oysters; throw
them perfectly dry into this