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MUSHROOMS (au Gratin)

Skin, wash, drain, and wipe dry some freshly-gathered flap mushrooms. Cut the stems to within a quarter of an inch, and fill the cup with the following seasoning. Grated ham or bacon (rather fat), two ounces, shredded shallot, half an ounce, a small bunch of chopped parsley, some thyme, a little powdered mace, and pepper and salt. Simmer the seasoning for five minutes in a little butter, and add the yolks of two eggs. Stand the mushrooms, well dredged with browned crumbs (raspings), in a flat baking-dish, which should be well smeared with butter, and bake in a moderate oven. When done, serve piled on a hot dish, with some brown sauce around the mushrooms. Time, about fifteen minutes to bake. Probable cost, according to season.