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Morels, Sauce Of

Take fresh morels (when dried they impart little or no flavour to a dish), wash and stew them in a tightly closed pan, with a good lump of butter; when tender take out the morels, add some flour, let it brown in the butter, and use good gravy to make it of the proper consistency. Flavour with grated lemon-rind and juice. Put in the morels, and serve hot.