Espagnole, with Wine

• Ingredients as in preceding receipt, with mushrooms 12 to 18
• Madeira, or good sherry, ¼ to ½

Take the same proportions of ingredients as for the preceding Espagnole, with the addition, if they should be at hand, of a dozen small mushrooms prepared as for stewing; when these have fried gently in the stewpan until it appears of a reddish colour all round, stir in a