IF you mushrooms are very small (such as are usually termed buttons) you must only wipe them with a flannel; but, if large, peel them, scrape the insides, and throw them into some salt and water. After laying some time, take them out, and boil them in water with some salt in it; and when they are tender, put in a little shred parsley, an onion stuck with cloves, and a glass of wine. Shake them up with a good piece of butter rolled in flour, and put in three spoonfuls of thick cream, and a little nutmeg cut in pieces. When the whole has stood two or three minutes, take out the onion and nutmeg, then pour the mushrooms with their sauce into your dish, and serve them to table.