A VERY RICH AND GOOD MUSHROOM SAUCE, to serve with Fowls or Rabbits

Ingredients

• 1 pint mushroom-buttons
• salt to taste
• a little grated nutmeg
• 1 blade pounded mace
• 1 pint cream
• 2 oz butter
• flour to thicken

Instructions

1. Rub the buttons with a piece of flannel and salt, to take off the skin;
2. cut off the stalks, and put them in a stewpan with the above ingredients, previously kneading together the butter and flour;
3. boil the whole for about ten minutes, stirring all the time.
4. Pour some of the sauce over the fowls, and the remainder serve in a tureen.