Stewed Mushrooms. No. 2.
Clean mushrooms as directed above and stew in water ten minutes; then drain off part of the water and put in as much warm milk as you have poured off water; let this stew for five to ten minutes; then add some drawn butter, or veal or chicken gravy, and salt and pepper to taste. Thicken with a little corn starch wet in cold milk. Serve hot.
In cooking mushrooms they should always be kept as closely covered as possible in order the better to retain the flavor, and they should never be subjected to too great heat.