Wash the mushrooms and dry them thoroughly on a towel. Let them stand on
the towel some time before cooking them, so that they may drain dry. Fry
them in butter till they are brown in a cooker-pail or pan, and make one
and one-half cupfuls of Brown Sauce for each quart of mushrooms, using
any liquor that may have come from them, and water for the liquid of the
sauce. Pour this sauce over the mushrooms. If a small quantity of
mushrooms is being cooked, stand the pail or pan in a large cooker-pail
of boiling water. Put them into a cooker for two hours or more.