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Broiled Steak with Mushrooms

In a sauce pan put one tablespoonful of butter and one tablespoonful of flour and cook over the fire until well browned. Add one tablespoonful of soft butter, three tablespoonfuls of rich stock and half a cupful of the liquor in which the mushrooms have been cooked. Stir until smooth and thick, then add one-half of a teaspoonful of salt, one-quarter of a teaspoonful of white pepper and onehalf of the mushrooms cut in quarters, simmer for seven minutes. Trim any superfluous fat from the steak and wipe with a damp cloth. Rub the broiler with a bit of fat and arrange the steak in it. Broil over a clear fire, turning the broiler every ten seconds; if liked very rare seven minutes will be sufficient, twice that length of time if it is to be well done. Have ready a hot platter; dust both sides of the meat with salt and pepper just before it is removed from the fire, transfer to the platter, spread over it the mushrooms and sauce and serve.