STEWED MUSHROOMS

GATHER grown mushrooms, but such as are young enough to have red gills; cut off that part of the stem which grew in the earth — wash them carefully, and take the skin from the top; put them into a stew pan with some salt, but no water — stew them till tender, and thicken them with a spoonful of butter, mixed with one of brown flour; red wine may be added, but the flavour of the mushroom is too delicious to require aid from any thing.