salt; draw them down over a slow fire, and let them remain until their
liquor is boiled away, and they have become quite dry, but be careful in
not allowing them to stick to the bottom of the stewpan. When done, put
them into pots, and pour over the top clarified butter. If wanted for
immediate use, they will keep good a few days without being covered
over. To re-warm them, put the mushrooms into a stewpan, strain the
butter from them, and they will be ready for use.

_Average cost_, 1d. each.

_Seasonable_.--Meadow mushrooms in September and October; cultivated
mushrooms may be had at any time.

LOCALITIES OF THE MUSHROOM.--Mushrooms are to be met with in
pastures, woods, and marshes, but are very capricious and
uncertain in their places of growth, multitudes being obtained
in one season where few or none were to be found in the
preceding. They sometimes grow solitary, but more frequently
they are gregarious, and rise in a regular circular form. Many
species are employed by man as food; but, generally speaking,
they are difficult of digestion, and by no means very
nourishing. Many of them are also of suspicious qualities.
Little reliance can be placed either on their taste, smell, or
colour, as much depends on the situation in which they vegetate;
and even the same plant, it is affirmed, may be innocent when
young, but become noxious when advanced in age.

STEWED MUSHROOMS.

1127. INGREDIENTS.--1 pint mushroom-buttons, 3 oz. of fresh butter,
white pepper and salt to taste, lemon-juice, 1 teaspoonful of flour,
cream or milk, 1 teaspoonful of grated nutmeg.

_Mode_.--Cut off the ends of the stalks, and pare neatly a pint of
mushroom-buttons; put them into a basin of water, with a little
lemon-juice, as they are done. When all are prepared, take them from the
water with the hands, to avoid the sediment, and put them into a stewpan
with the fresh butter, white pepper, salt, and the juice of 1/2 lemon;
cover the pan closely, and let the mushrooms stew gently from 20 to 25
minutes; then thicken the butter with the above proportion of flour, add
gradually sufficient cream, or cream and milk, to make the sauce of a
proper consistency, and put in the grated nutmeg. If the mushrooms are
not perfectly tender, stew them for 5 minutes longer, remove every
particle of butter which may be floating on the top, and serve.

_Time_.--1/2 hour. _Average cost_, from 9d. to 2s. pe