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Mushroom Sauce

This sauce is a very popular one for any kind of roasted, broiled or braised meat, being particularly favored for beef. One can of French mushrooms; one tablespoon of flour; two cups of stock; four tablespoons of butter; salt and pepper to taste. Heat the butter, add the flour, and stir until of a very darkbrown hue. Gradually add the stock, and when it boils, pour in the liquor from the mushrooms. Season with salt and pepper, and simmer gently for twenty minutes, skimming off any fat that rises. Add the mushrooms, cook for four minutes, and serve. mushrooms are not very gently treated they will quickly become tough. Too much cooking ruins them, three or four minutes being quite sufficient.

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