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Mushrooms Sauted

Pick some mushrooms and put them in a basin of water with the juice of a lemon or some vinegar. Take out and dry on a cloth, melt a lump of butter in a sautepan, put in the mushrooms, with salt and pepper to taste, and a small quantity of nutmeg; toss over the fire until cooked. Mushrooms Sauted, Bordelaise Style Select the largest, dryest and thickest mushrooms, pare, wash, dry and cut into lozenge shape, place them in an earthenware dish, sprinkle over one tablespoonful of sweet oil, a little salt and twelve whole peppers, and leave them in the marinade for two hours. Take them out, stew for six minutes; when done place on a dish. Put three tablespoonfuls of oil in a stewpan with one teaspoonful of parsley, anchovies, and a clove of crushed garlic, heat for five minutes, add to the mushrooms, and serve.