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Mushrooms, Fried

Small mushrooms are best for frying, but large ones are also often cooked thus. Peel and wash them, and dry them well. Cook them in a frying-pan with a little butter, turning them about well. When done, serve with the liquor from the pan poured over, first seasoning it with salt and pepper, and a little lemon-juice; or the liquor may be poured over a slice of fried or toasted bread, and the mushrooms piled on top. Mushrooms are often fried in bacon fat, after the bacon is taken from the pan. (See MUSHROOMS AND BACON.)