2 Tb. butter
1 slice of carrot
1 slice of onion
Sprig of parsley
1/2 tsp. salt
1/8 tsp. pepper
2 Tb. flour
1 c. meat stock
1/2 c. mushrooms
2 tsp. lemon juice
Put the butter in a frying pan with the carrot, onion, parsley, salt,
and pepper, and cook together until brown. Remove the onion, carrot, and
parsley. Stir in the flour, brown it slightly, and then add the meat
stock. Cook together until thickened. Just before removing from the
fire, add the mushrooms, chopped into fine pieces, and the lemon juice.
Allow it to heat thoroughly and then serve.