gravy, No. 435, 1 tablespoonful of mushroom ketchup (if at hand),
thickening of butter and flour.
_Mode_.--Put the gravy into a saucepan, thicken it, and stir over the
fire until it boils. Prepare the mushrooms by cutting off the stalks and
wiping them free from grit and dirt; the large flap mushrooms cut into
small pieces will answer for a brown sauce, when the buttons are not
obtainable; put them into the gravy, and let them simmer very gently for
about 10 minutes; then add the ketchup, and serve.
_Time_.--Rather more than 10 minutes.
_Seasonable_ from August to October.
_Note_.--When fresh mushrooms are not obtainable, the powder No. 477 may
be used as a substitute for brown sauce.
WHITE MUSHROOM SAUCE, to serve with Boiled Fowls, Cutlets, &c.
I.