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Mushroom Sauce

4 tablespoons butter or other I cup mushrooms, fresh or

1 cup mushrooms, fresh or fat canned

4 tablespoons flour

Salt and pepper

2 cups stock

Make a brown sauce of the fat, flour and stock. Add one cup mushrooms and cook until hot. If mushrooms are not very gently treated, they will become tough. Too much cooking ruins them, three or four minutes being quite sufficient for those that have been canned and five or six for fresh ones.

This sauce is used with any kind of roasted, broiled or braized meat, particularly with beef.