Fry the mushrooms, onion, and the flour in the butter in a fireproof dish for a few minutes, add the seasonings, meat extract, mushroom ketchup, and the water; boil for eight minutes, stirring occasionally, and serve.
If preferred, the mushrooms can be rubbed through a sieve to press out all the juice; they can then be reheated and served.
ONION SAUCE
- 4 onions
- Salt and pepper
- 1 dessertspoonful vinegar
- 1 oz. (1 heaping tablespoonful) butter
- 1 oz. (1 heaping tablespoonful) flour
- ½ teaspoonful sugar
- 2 tablespoonfuls cream
- ½ pint (1 cup) milk
Peel the onions and drop them into plenty of boiling salted water, add the vinegar, and boil for a quarter of an hour. Drain and rinse them in clean warm water and chop them up. Melt the butter in a fireproof dish, stir in the flour, then gradually add the milk, and stir till they boil; add the sugar, onions, and a little salt and pepper; stir till boiling; rub the whole through a sieve, reheat, then add the cream and serve hot.
OYSTER SAUCE
- 12 oysters
- 1 tablespoonful butter
- 1 tablespoonful flour
- Salt and pepper
- 1 gill (½ cup) milk
- 1 gill (½ cup) stock
- 1 gill (½ cup) cream
- A few drops lemon juice
Blend the butter and flour together in a fireproof dish, then add gradually the milk and stock and boil for five minutes, stirring all the time; add the lemon juice, cream, salt, pepper, and the oysters divided into two or four pieces, according to size.
Do not boil the sauce after the oysters are added.