mushrooms. Season, and simmer twenty minutes. Skim off any fat that
may rise to the top. Add the mushrooms, and simmer five minutes
longer. Too much cooking toughens the mushrooms. This sauce is to be
served with any kind of roasted, broiled or braised meats. It is
especially nice with beef.


Brown Mushroom Sauce, No, 3.

One pint of stock, two cloves, one small slice each of turnip, carrot
and onion, three table-spoonfuls of butter, two of flour, half a can
of mushrooms, or one-eighth of a pound of the fresh vegetable. Cut the
vegetables in small pieces, and fry in the butter with the cloves
until brown. Add the flour, and stir until dark brown; then gradually
add the stock. Chop the mushrooms, stir into the sauce, and simmer
half an hour. Rub through the sieve. Use the same as the other brown
mushroom sauce.


White Mushroom Sauce.

Hake a mushroom sauce like the first, using one cupful of white stock
and one cupful of cream, and cooking the butter only until smooth. Do
not let it become browned.


Beurre Noir.

Two table-spoonfuls of butter, one of vinegar, one of chopped parsley,
one teaspoonful of lemon juice, half a tea-spoonful of salt, one