For this purpose take large mushrooms, and be careful to have them
freshly gathered. Peel them, score the under side, and cut off the
stems. Lay them one by one in an earthen pan, brushing them over
with sweet oil or oiled butter, and sprinkling each with a little
pepper and salt. Cover them closely, and let them set for about an
hour and a half. Then place them on a gridiron over clear hot
coals, and broil them on both sides.
Make a gravy for them of their trimmings stewed in a very little
water, strained and thickened with a beaten egg stirred in just
before it goes to table.