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Tomato and Mushroom Sauce

2 slices chopped bacon or small quantity uncooked ham 1 slice onion 6 slices carrot Bit of bay leaf 2 sprigs thyme Sprig of parsley 2 cloves 1½ teaspoon peppercorns Few gratings nutmeg 3 tablespoons flour 1/2 can tomatoes 1½ cups Brown Stock Salt and pepper 1½ can mushrooms Cook bacon, onion, and carrot five minutes; add bay leaf, thyme, parsley, cloves, peppercorns, nutmeg, and tomatoes, and cook five minutes. Add flour diluted with enough cold water to pour; as it thickens, dilute with stock. Cover, and cook in oven one hour. Strain, add salt and pepper to taste, and one-half can mushrooms, drained from their liquor, rinsed, and cut in quarters; then cook two minutes. Use fresh mushrooms in place of canned ones when possible.