Put a quarter of a pound of mushrooms in a saucepan with three shallots, chopped, and a small bunch of parsley. Pour in enough gravy stock to cover the mushrooms, season and let stew at the side of the fire for a couple of hours. At the end of that time, strain through a sieve. Mix some butter and flour and pour it in the sauce.

Mushroom Brown Sauce

Pare and chop off the roots of half a pound of mushrooms, put in a saucepan with two cupfuls of brown gravy and the peel of half a lemon, salt and pepper to taste. Cook for thirty minutes; remove the lemon peel, and add the juice of half a lemon

Mushroom White Sauce

Chop off the stems, peel and wash half a pound of mushrooms, cut in half, and put in a pan with a pint of water. Add half a blade of beaten mace, a little lemon-peel and grated nutmeg, cover over the pan and stew for thirty minutes. Beat up the yolks of two eggs with a cupful of cream, and a little butter rolled in flour, and salt and pepper to taste. Stir the mushrooms until it is quite smooth, pour in the cream mixture and stir until the whole boils. Take out the lemon peel, and add half a lemon.