|Flour||12 Milliliter (1 Dessertspoon)|
|Tomato paste||1 Teaspoon|
|Boiling water||3⁄4 Pint|
|Beef stock cubes||2|
|Mixed herbs||1 Pinch|
Heat butter in pan, add finely chopped bacon and shallots, cook over low heat until lightly browned.
Stir in flour, add paste, finely chopped mushrooms.
Gradually stir in boiling water, in which stock cubes have been dissolved.
Season, bring to boil.
Reduce heat, simmer 20 minutes.
Add herbs, bring to boil again further 5 minutes; strain.
Let sauce simmer over low heat until reduced to half quantity.
Add madeira, reboil gently until sauce thickens.