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Morels, Stewed

Morels are seldom served at English tables, but when stewed fresh have a rich flavour, highly appreciated by connoisseurs; stew them in a little good gravy, powdered mace, pepper, salt, and a glassful of white wine for an hour. If large cut them into four; thicken the gravy with butter and flour, and add lemon-juice to taste; serve hot.