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Milanese Sauce

Put into a saucepan two chopped mushrooms, one or two washed and boned anchovies and two tablespoonfuls of butter and stir over the fire until browned; then sift in two tablespoonfuls of flour and stir that also for a few minutes until nicely colored; pour in one-half pint of stock and one-half wineglassful each of caper vinegar and marsala, and keep stirring them until boiling, then add a small quantity of mixed mustard, a little salt and a small pinch of cayenne pepper. Let the sauce simmer for twenty minutes, then strain and put it back into the saucepan with one tablespoonful of capers. After five minutes' boiling, the sauce will be ready for serving.