Brown Matelotte Sauce

Thumbnail of Brown Matelotte Sauce recipe

Put half a pint of brown sauce, No. 12, into a small stewpan, add a gill of French red wine, eighteen button mushrooms, and the same number of fried button onions; boil together for ten minutes, season with a little nutmeg, pepper, and a pinch of sugar, work in a pat of butter, a little anchovy, and serve according to directions.

No. 86