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Milanese Sauce

Dissolve a lump of butter in a stewpan, and brown in it some button-mushrooms chopped finely, a couple of anchovies washed and boned, and three or four shallots, which, with the anchovies, should be cut small. Shake all well round the pan, and stir in a table-spoonful of browned flour, then moisten with half a pint or more of good stock, and add a wine-glassful of Marsala and caper-vinegar mixed, some capers, a small pinch of cayenne, a little salt, and the half of a tea-spoonful of made mustard. Simmer the sauce until the shallots, etc., are tender. Use as required for salmon cutlets, etc. Time, twenty minutes to simmer.