Brown Sauce Recipe
Melt 2 tbsps. butter, add 2 1/2 tbsps. flour, when quite brown add 1 1/2 cups stock and the desired seasonings. Boil, skim, strain, and add 1 tbsp. butter. The seasonings are salt, pepper, and any of the following to harmonize with the food with which it is to be served. Celery, onion, parsley, cloves, bay-leaf, thyme, tomato, dried mushrooms, leeks, caramel, diced ham or bacon, or Madeira wine or sherry. If a strong sauce is desired cook 3 cups of stock in an uncovered kettle until reduced one half.