WASH large buttons as you would for stewing, lay them on sieves, with the stalk upwards, throw over them some salt to fetch out the water; when they are drained put them in a pot, and set them in a cool oven for an hour, then take them carefully out, and lay them to cool and drain; boil the liquor that comes out of them with a blade or two of mace, and boil it half away; put your mushrooms into a clean jar well dried, and when the liquor is cold cover your mushrooms in the jar with it, and pour over it rendered suet; tie a bladder over it, set them in a dry closet, and they will keep very well most of the winter.—When you use them, take them out of the liquor, pour over them boiling milk, and let them stand an hour, then stew them in the milk a quarter of an hour, thicken them with flour, and a large quantity of butter, and be careful you do not oil it, then beat the yolks of two eggs with a little cream, and put it in, but do not let it boil after the eggs are in; lay untoasted sippets round the inside of the dish, and serve them up; they will eat near as good as fresh gathered mushrooms; if they do not taste strong enough, put in a little of the liquor: this is a valuable liquor, and it will give all made dishes a flavour like fresh mushrooms.