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GRAVY MAIGRE FOR FISH (sometimes called Root Gravy)

Cut half a clove of garlic, an onion, a carrot, and a turnip into small pieces, and fry them brown in a piece of butter the size of a large egg. Pour slowly over them a quarter of a pint of cold water and add a few grains of cayenne, half a tea-spoonful of salt, three cloves, two sprigs of parsley, one of thyme, half a dozen button-mushrooms, and another lump of butter, rolled thickly in flour. Simmer gently for about twenty minutes, and before straining add half a tumblerful of sherry or Madeira. Time, altogether, about three-quarters of an hour. Sufficient for three-quarters of a pint of gravy. Probable cost, 4d., exclusive of the wine.