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Sauce for Freshwater Fish

Mince half a dozen mushrooms, half a dozen onions, and a clove of garlic. The latter may be omitted. Put the vegetables into a saucepan, pour over them as much stock as will cover them, and simmer gently till the sauce is pleasantly flavoured. Strain the liquor through a jelly-bag, and press with the back of a wooden spoon to obtain as much sauce as possible. Add a glass of claret, boil up once more, and serve. A few drops of anchovy essence may be added or not, as preferred, and the sauce may be thickened with brown thickening.