To Ragoo Mushrooms

Method

Peel and scrape the Flaps, put a Quart into a Sauce-pan, a very little Salt, set them on a quick Fire, let them boil up, then take them off, put to them a Gill of Red Wine, a quarter of a Pound of Butter rolled in a little Flour, a little Nutmeg, a little beaten Mace, set it on the Fire, stir it now and then; when it is thick and fine, have ready the Yolks of Six Eggs heat, and boiled in a Bladder hard, lay it in the Middle of your Dish, and pour the Ragoo over it. Garnish with broiled Mushrooms.

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