Mushroom Sauce

From a

1911

cook book

"""""""""""""""

.

This Sauce is a very popular one for any kind of

roasted, broiled, or braised meat,

being particularly flavored for Beef.

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.

1 can French Mushrooms

1 Tbsp. Flour

2 c. Stock

4 Tbsp. Butter

some Salt

some Pepper

.

Heat the Butter, add the Flour, and stir until

of a very dark-brown hue.

Gradually add the Stock, and when it boils,

pour in the Liquor from the Mushrooms.

Season to taste with Salt and Pepper;

then simmer gently for 20 minutes,

skimming off any Fat that rises.

Add the Mushrooms, and

Cook for 4 minutes,

and serve.

.

If Mushrooms are not very gently treated,

they will quickly become tough.

Too much cooking ruins them,

3 or 4 minutes being quite sufficient.

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