Stewed Chicken with Mushrooms

Milk simmered chicken with mushrooms, mace and white pepper.

Cut a chicken into pieces and stew it gently in milk and water in equal parts, adding a small quantity of butter. Put a small lump of butter into a saucepan on the fire to melt, add two tablespoonfuls of button mushrooms, a seasoning of mace, white pepper and salt, and cook. Take out the chicken meat when done, drain it, put it into a saucepan with the mushrooms, warm them all up together, and serve. If more sauce is desired, a breakfast cupful of sweet cream may be added to the mushrooms when nearly cooked.