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Geneva Sauce

Put one tablespoonful of butter into a saucepan, add one dessertspoonful of flour, and stir it over the fire until brown. Mix with butter and flour one pint of fish broth and one-half pint of red wine; add two sliced onions, a bunch of sweet herbs, two tablespoonfuls of chopped mushrooms and salt and pepper to taste. Allow the sauce to boil slowly for half an hour, then mix with it one wineglassful of Madeira, strain the sauce through a fine hair-sieve, and serve it. One teaspoonful of brandy may be added to the sauce in place of the Madeira if preferred.