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Mushroom Toast

Stew over a gentle fire a quart of nicely-prepared mushrooms (just opened), first dissolving three ounces of butter in the stewpan, and seasoning the mushrooms with white pepper or cayenne, a salt-spoonful of mace, powdered; stir them carefully, and toss them in the pan to prevent burning, and until the butter is dried and slightly brown, when add half a pint of thin cream, the grated rind of half a lemon, and a little salt, and stew until the mushrooms are tender. Beef-gravy may be substituted for the cream, and the grated lemon-peel omitted. Serve on buttered bread, fried or grilled, which should be thick enough to allow of the inside being scooped out. Serve hot, and squeeze the juice of a lemon over. Time, fifteen minutes to stew in butter; five minutes in gravy.