Brown Sauce II (Espagnole)

¼ cup butter

1 slice carrot

1 slice onion

Bit of bay leaf

Sprig of thyme

Sprig of parsley

6 peppercorns

5 tablespoons flour

2 cups Brown Stock

Salt and pepper

Cook butter with carrot, onion, bay leaf, thyme, parsley, and peppercorns, until brown, stirring constantly, care being taken that butter is not allowed to burn; add flour, and when well browned, add stock gradually. Bring to boiling-point, strain, and season with salt and pepper.