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Mushrooms, Grilled

Cut the stalks, peel, and score lightly the underside of large mushroom flaps, which should be firm, and fresh gathered. Season them with pepper and salt, and steep them in a marinade of oil or melted butter. If quite sound, they may be laid on a gridiron, over a slow, even fire, and grilled on both sides, but they are best done in the oven if at all bruised. Either way, serve with a sauce of melted butter, or on a hot dish, with a piece of melted butter, or on a hot dish, with a piece of butter on each mushroom, and a squeeze of lemon-juice. Time, about twelve minutes to grill; forty minutes to steep in marinade. Sufficient, one large mushroom for each person.