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Mushrooms, Pickled, Sauce Of

To half a pint of brown gravy add a table-spoonful of good mushroom ketchup, some pickled mushrooms, and a little of their liquor. Put the above ingredients into a saucepan, set it over the fire, and stir in an ounce and a half of butter, blended with a tea-spoonful of flour. It should not boil, but when thick, like smooth cream, serve over roast or broiled fowls. Time, about ten minutes.