itre d'hotel_ sauce and send to the table in the dish in which they
were baked.

BROILED MUSHROOMS.

Select the finest and freshest you can get and prepare as for baking;
put into a deep dish and pour over them some melted butter, turning them
over and over in it. Salt and pepper and let them lie for an hour and a
half in the butter. Put them, gills uppermost, on an oyster gridiron
over a clear hot fire, turning them over as one side browns. Put them on
a hot dish, having them well seasoned with butter, pepper, and salt and
with a few drops of lemon juice squeezed upon each, if liked.

MUSHROOM AND VEAL RAGOUT.

Take equal quantities of cold veal steak or roast veal and small
puffballs or other mushrooms, and mince all fine; mince a small onion
and put with the mushrooms and meat into a pan with some cold veal
gravy, if you have it, and water enough to cover the mixture. Add a
tablespoonful of butter, pepper and salt well, and let the mixture cook
until it is almost dry, stirring it frequently to keep it from
scorching; it should cook fully half an hour. When almost done, add a
large tablespoonful of good catsup, or Worcestershire sauce if
preferred. Serve hot.

MUSHROOM PATES.

Wash mushrooms well, cut them into small pieces and drop them in salt
water for five minutes. Have ready in a pan upon the stove about two
ounces of butter to each pint of mushrooms, having pan and butter very
hot but not scorching; dip the mushrooms from the salt water with a
skimmer and drop them into the hot butter; cover them closely to retain
the flavor, shaking the pan or stirring them over to keep them from
scorching or sticking. Let them cook with moderate heat from fifteen to
thirty minutes, according to the tenderness of the mushrooms. Remove the
cover from the pan, draw the mushrooms to one side and lift the pan on
one side so that the gravy will run down to the opposite side; stir into
the gravy a level tablespoonful of sifted flour, and rub this smooth
with the gravy; then add a half a pint of rich milk or cream; stir the
mushrooms into this and allow it to boil for a minute. Have ready in the
oven some pate shells, fill them with the mushrooms, seasoned to taste
with salt and pepper, and set back in the oven for a few minutes to heat
before serving. These are especially fine when made of Tricholoma
personatum or Pleurotus ostreatus, but many other varieties will answer
well.

BAKED BEEFSTEAK WITH MUSHROOM SAUCE.