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Forcemeat of Mushroom

Procure four ounces of young just opened mushrooms. Peel them, cut off the stems, and remove the brown part. Dissolve two ounces of butter in a stewpan, and let them simmer in it very gently over a slow fire, with a slight flavouring of mace and cayenne. Spread them over a dish, placed in a slanting position to drain away the moisture. When cold, mince them, and add four ounces of fine bread-crumbs, a small seasoning of salt, cayenne, mace, and nutmeg, a piece of butter, and the yolks of a couple of eggs to bind. Throw in as much of the mushroom gravy as will make the forcemeat of the proper consistency. It will be greatly improved if the whole mixture be pounded in a mortar. Make into balls, poach, and throw into soup; or fry, and serve round a dish of roast fowls or minced veal. It is also good as a stuffing for boiled fowls, partridges, etc. Time to stew in butter, seven minutes; to poach balls, six minutes; to fry, six or seven minutes.