Mushrooms au Beurre

Ingredients

• 3 pints meadow mushroom-buttons
• 4.5 oz fresh butter
• 1 small teaspoonful salt
• 0.5 small teaspoonful mace, pounded
• 0.33 saltspoonful cayenne

Instructions

1. Remove the stems from fine meadow mushroom-buttons.
2. Clean them with a bit of new flannel and some fine salt.
3. Either wipe them dry with a soft cloth, or rinse them in fresh water, drain them quickly, spread them in a clean cloth, fold it over them, and leave them for ten minutes or more to dry.
4. For every pint of prepared mushrooms, put an ounce and a half of fresh butter into a thick iron saucepan.
5. Shake the saucepan over the fire until the butter just begins to brown.
6. Throw in the mushrooms and continue to shake the saucepan over a clear fire so they do not stick or burn.
7. When they have simmered three or four minutes, strew over them a little salt, some cayenne, and pounded mace.
8. Stew them until they are perfectly tender.
9. Heap them in a dish and serve them with their own sauce only.