Get a pottle of fresh mushrooms, cut off the dirt and like-wise the
heads (reserving the stalk for chopping), wash the heads in a basin of
clean water, take them out and drain in a sieve; put into a stewpan two
wine-glasses of cold water, one ounce of butter, the juice of half a
good lemon, and a little salt; turn or peel each head neatly, and put
them into the stewpan immediately, or they will turn black; set your
stewpan on a brisk fire, let them boil quickly five minutes, put them
into a basin ready for use; chop the stalks and peel very fine, put them
into a stewpan with three tablespoonfuls of the liquor the mushrooms
have been boiled in; let them simmer three minutes, put them into a jar,
and use where indicated.
Observe.--Turning or peeling mushrooms is an art that practice alone can
attain; if they are very fresh and white wash them quickly, and wipe
them on a cloth, throw them into the liquid above mentioned.