3 tablespoons butter 11/4 cups brown stock
1 slice carrot 1/2 lb. mushrooms
1 slice onion 1 cup cold water
1 tablespoon lean raw ham, finely chopped 1 teaspoon beef extract
5 tablespoons flour Pepper
Cook butter with vegetables and ham until brown, add flour, and when well browned add stock, gradually, then strain. Clean mushroom stems, break in pieces, cover with water, and cook slowly until stock is reduced to one-third cup. Strain, and add to sauce with beef extract and seasonings. Just before serving add mushroom caps peeled, cut in slices lengthwise, and sautéd in butter five minutes.