Mr. Palmer recommends the following: "Cut the larger specimens into fine pieces and place them in a small dish, with salt, butter, and pepper to taste; put in about two tablespoonfuls of water, then fill the dish with the half-open specimens and the buttons; cover tightly and place in the oven, which must not be overheated, for about ten minutes. The juice of the larger mushrooms will keep them moist, and, if fresh, yield a most abundant gravy."