Mushroom Sauce
1/2 pint of mushrooms cut in bits. If canned, drain from their liquor and fry with 1 tablespoonful of butter. Season with pepper and salt. When slightly colored draw to one side of the pan. Put in a heaping spoonful of flour and rub smooth with hot butter. When the flour is a little browned pour the mushroom liquor in gradually, adding a few tablespoonfuls of water. If fresh, pour in a cup of boiling water, covering the mushrooms. Let all boil up together and squeeze in the juice of a lemon.