1 lb. of mushrooms, 1 oz. of butter, ½ pint of water, ½ teaspoonful of herbs, ½ salt spoonful of nutmeg, pepper and salt to taste, juice of ½ a lemon, the yolk of 1 egg, 1 dessertspoonful of Allinson corn flour. Peel and clean the mushrooms, and wash them in water with a dash of vinegar in it. Wipe them dry with a cloth; have the water and butter ready in a saucepan with the herbs, and seasoning. Stew the mushrooms in this for 10 to 15 minutes. Thicken with the corn flour, then stir in the yolk of egg with the lemon juice, and serve.
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