Put twelve table-spoonfuls of thin brown sauce in a small stewpan to boil, then have six or eight small mushrooms well cleaned and washed, chop them fine, and place in sauce, and boil for five minutes; taste if it is to your liking ; the addition of a little sugar is an improvement: a little cayenne, if liked, may be introduced. This sauce is good for cutlets, broiled fowl and game, etc.