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Buttered Mushrooms

Remove the stems from young mushrooms, and rub the tops with salt, then rinse in salted water, and dry in a cloth. Put two ounces of fresh butter into a stewpan, over a very slow fire, and when the butter is of a beautiful pale brown, put in the mushrooms, and shake the pan to keep them from burning and the butter from oiling. When tender, serve them, arranged high on the dish, with their own gravy. It is an excellent relish, and requires no sauce.