Baked Mushrooms.
Take fresh ones,—the size is not very important,—cut off nearly all the stalks, and wipe off the skin with wet flannel. Arrange neatly in a pie-dish, pepper and salt, sprinkle a little mace among them, and lay a bit of butter upon each. Bake about half an hour, basting now and then with butter and water, that they may not be too dry. Serve in the dish in which they were baked, with maître d’hôtel sauce poured over them.