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Fricassee of Mushrooms

Select some large mushrooms, peel, put them on a gridiron over a clear fire, and broil until the outsides are brown. Then put them into a stewpan with a small quantity of milk, stew for ten minutes, and add two or three tablespoonfuls each of white wine and browning, thicken with a liaison of flour and butter, turn out the whole on a hot dish, and serve with croutons of fried bread.

Fried Mushrooms on Toast Trim off the stems, and remove the skins from some very large mushrooms, chop very fine and put them into a stewpan with a good-sized lump of butter, season to taste with salt, pepper and pounded mace, and a little cayenne, and toss them about over the fire. Cut two or three slices of bread and toast them a delicate brown on both sides; butter while hot, cut into quarters, put them on a hot dish, cover with the mushrooms, and serve.