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Thick Gravy with Fine Herbs

Take one large onion, chop it up small and put it in a saucepan with a pat of butter and stir over the fire until lightly colored; then put in two and a half breakfast cupfuls of half glaze and a breakfast cupful of broth and boil until reduced to two-thirds; then skim it well, stir in a tablespoonful of chopped mushrooms, one tablespoonful of parsley, a pinch of sugar and a little cayenne and boil for five minutes. When about to serve squeeze in the strained juice of half a lemon.