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Mushrooms, Stewed

Take a pint and a half of button mushrooms; clean them, and put them in an enamelled stewpan with three ounces of butter, first melted and allowed to brown a little. Stir them gently, and shake over a moderate fire in order that the butter may be well distributed over the mushrooms. Then add a very little powdered mace or nutmeg, with salt, white pepper, and cayenne to taste. Cover, and cook till done. They may be served on toast, or with a garnish of croutons.