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Six Mushrooms (One ounce of Butter)

One ounce of Butter.

A. sprig of Thyme.

Bayleaf. One gill of Sherry.

One ounce of Flour.

Half a pint of Second Stock.

Chop the shalots and mushrooms and fry them in the butter with the flour, thyme, and bayleaf, till a good brown; then add the sherry, let it boil till reduced to half the quantity. Add the stock, and boil for ten minutes. Strain it, and it is ready for use.