Preserved Mushrooms with Brown Sauce

• 1 small can or bottle of mushrooms stock
• 1 oz. butter or margarine
• 1

Strain the liquor from the can or bottle and add to it sufficient stock to make up to ½ pt. Fry the butter and flour together until well browned, add the liquor and stir till the mixture boils. Add sherry and mushrooms and heat thoroughly. Season and serve.