OLIVE SAUCE
Take one-fourth cup of ripe olives, and after extracting the stones, chop fine. Put on the stove and stew for two or three hours in water enough to cover well. Brown together a little olive oil and flour, the same as for gravy. Strain through a colander and add the stewed olives. Season with salt.
BROWN REGENCY SAUCE
(For Vegetables and Roasts)
- Nut butter, 1 cup.
- Sage, 1 tablespoonful.
- Browned flour, 3 heaping tablespoonfuls.
- Salt.
- Minced onion, 2 tablespoonfuls.
- Water, 1½ quarts.
Mix all together, salt lightly, put in an enameled baking-pan, cover, and bake till of the desired consistency.