Stewed Mushrooms. No. 1.
Choose them as nearly as possible of uniform size and free from insects. Drop them in salt water for five minutes to free them from any insects that may be hidden in the gills; drain them and wipe dry and clean with a rather rough cloth; cut off the stems close to the cap. Put them into a granite or porcelain saucepan, cover closely and stew gently fifteen minutes. Salt to taste. Rub a tablespoonful of butter into about a tablespoonful of flour, and stir this into the mushrooms, letting boil three or four minutes; stir in three tablespoonfuls of cream, mixed with a well-beaten egg, and stir the whole for two minutes without letting it boil, and serve either on toast or as a vegetable.