Make your stock as directed in either of the three last receipts,
(according to circumstances;) if sixteen quarts, bake two pounds of the
best flour in a moderate oven, without letting it brown; sift it, and
when quite cold mix it into a thin paste with two quarts of cold stock;
mix it by degrees, getting it as smooth as possible; have the stock for
your sauce boiling in a stewpan upon the fire, into which pour in the
paste, keeping it stirred until it boils; then set it at the corner of
the stove; let it simmer an hour and a half; skim it well, then place it
upon a brisk fire, and add a few chopped mushrooms, boil it very
quickly, keeping it stirred until it adheres to the back of the spoon;
then pass it through a tammie as before, and use it where required.