1 cupful of brown sauce (roast meat gravy strained and skimmed).
1 teaspoonful of minced onion.
2 of minced mushrooms.
Same of parsley.
Juice of 1 lemon.
Cayenne and salt.
Pour half the juice from a can of mushrooms into the brown sauce, add the other ingredients and simmer together for fifteen minutes.
Whitehead’s Family Cook Book, 1891