Potted Mushrooms

Ingredients

• small flaps or button mushrooms
• butter
• spice
• clarified butter
• melted mutton-suet

Instructions

1. Prepare small flaps or button mushrooms with great care, without wetting them.
2. Wipe them very dry after applying salt and flannel.
3. Stew them until quite tender with the same proportion of butter as in mushrooms au beurre, increasing the quantity of spice slightly.
4. Turn the stewed mushrooms into a large dish, spread them over one end, and raise it two or three inches so they drain well from the butter.
5. Once completely cool, press the mushrooms very closely into small potting-pans.
6. Pour lukewarm clarified butter thickly over them.
7. For immediate use, turn them down onto a clean shelf and store in a cool, dry place.
8. For longer keeping, cover the tops first with very dry paper, then with melted mutton-suet.