Cover the mushrooms with water, and boil for 5 minutes. Skim out the mushrooms into a hot dish, and you should have about a cup of liquid left in the pan. Thicken this with a teaspoon of flour, a tablespoon of butter and season well. Add the chicken and mushrooms; heat, and stir well. Serve on small pieces of toast. This recipe dates from 1916. 1 RODACK, Jaine Forgotten Recipes Wimmer Brothers Memphis, TN MM Format by John Hartman Thanksgiving 1996 Indianapolis, IN