The liquor, when strained off, may be called stock.

It can be flavoured with a small quantity of savoury herbs, pepper, and salt, as well as a little mushroom ketchup.

It can be coloured with a few drops of Parisian essence, or burnt sugar.

Its consistency can be improved by the addition of a small quantity of corn-flour.

Sufficient corn-flour must be added not to make it thick but like very thin gum.