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Sauce for Suckling Pig

Put two tablespoonfuls of chopped onion, and one tablespoonful of salad oil into a saucepan over the fire, and cook gently until the onions are done, but without allowing them to take color; then add half a dozen tablespoonfuls of milk, one wineglassful of Madeira or sherry wine, and two breakfast cupfuls of white sauce, and boil for fifteen minutes, skimming frequently. Add a tablespoonful of minced mushrooms, half that quantity of parsley, also minced, one tablespoonful each of salt and sugar, and a small quantity of white pepper. Boil up once, and the sauce is ready for use.