Sauce

Italian.
Put a lump fresh butter into stewpan with some mushrooms, onions, parsley, and 1/2 laurel leaf, all cut fine; set over the fire for some time and shake in a little flour; moisten it with a glass of white wine, and as much good broth, adding salt, pepper, and a little mace beaten fine; boil 1/2 hour; skim off the fat and serve. Can give a fine flavor by putting in a bunch sweet herbs while boiling; take them out before serving the sauce.