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Fresh Mushrooms

Peel a dozen medium-sized mushrooms, remove the stems, melt a teaspoonful of butter in the cutlet dish and before it gets too hot, lift the dish off and put it on a plate. Cover the bottom of the dish with mushrooms; on top of each mushroom put a bit of butter the size of a marble; season each with a little salt and pepper. Return the dish to the flame, and cook from two to ten minutes, according to the size of the mushrooms. A little sherry may be sprinkled over them and the addition of half a pint of beef juice squeezed from rump steak.