1 cup brown sauce (roast meat gravy skimmed, strained and thickened.)

1 teaspoon minced onion.

2 of minced mushrooms. Same of parsley.

Juice of 1 lemon.

Cayenne and salt.

Pour half the juice from a can of mush-rooms into the brown sauce, add the other ingredients and boil for 15 minutes. A better appeaance can be secured if time allows when serving to retain the parsley which loses color in the sauce and add it in each dish. If Spanish sauce be at hand i can be used in place of meat gravy.