Add to half a pint of brown sauce the liquor from a can of mushrooms and half of the mushrooms; stew five minutes. It is much improved by a glass of sherry, in which case the sauce must be allowed to cook down if it should be too thin. With the mushroom liquor and sherry, stock to make the brown sauce is not indispensable, although a great improvement.

Use with fillet of beef, or roast beef, steak, etc.