Stewed Mushrooms

Ingredients

• 1 pint mushroom-buttons
• 3 oz fresh butter
• white pepper and salt to taste
• lemon-juice
• 1 teaspoonful flour
• cream or milk
• 1 teaspoonful grated nutmeg

Instructions

1. Cut off the ends of the stalks, and pare neatly a pint of mushroom-buttons;
2. put them into a basin of water, with a little lemon-juice, as they are done.
3. When all are prepared, take them from the water with the hands, to avoid the sediment, and put them into a stewpan with the fresh butter, white pepper, salt, and the juice of 1/2 lemon;
4. cover the pan closely, and let the mushrooms stew gently from 20 to 25 minutes;
5. then thicken the butter with the above proportion of flour, add gradually sufficient cream, or cream and milk, to make the sauce of a proper consistency, and put in the grated nutmeg.
6. If the mushrooms are not perfectly tender, stew them for 5 minutes longer, remove every particle of butter which may be floating on the top, and serve.