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Stewed Mushrooms

Peel and remove the stalks from some large mushrooms, wash and cut them into halves, put two ounces of butter into a small lined saucepan with two tablespoonfuls of flour and stir this over the fire; then mix in by degrees about one and one-half breakfast cupfuls of milk, and when boiling and thickened put in the mushrooms. Season to taste with salt, pepper and a small quantity of powdered mace, and stew them gently at the side of the fire until tender. When cooked turn the mushrooms onto a hot dish, garnish with some croutons of bread that have been fried a nice brown, and serve.