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Mushrooms for Garnish

Take fresh-gathered button mushrooms, cut off the stems, and wash them in a little cold water, then drain. Have ready squeezed the juice of half a lemon, put it, with a small cupful of cold water, into an enamelled stewpan, into which throw each mushroom as it is peeled; add an ounce of butter and a little salt. Place the stewpan over the fire, bring it quickly to a boil, and, in five minutes, use the mushrooms as required. A good cook will know how to utilize the stems and peel of the mushrooms. In this case they may be chopped small and stewed in the gravy left after boiling the buttons. These trimmings are useful for flavouring dishes or soups.

MUSHROOMS FOR GARNISH (another way). (See GARNISH, MUSHROOMS FOR.)