BROWN SAUCE
Two and a half ounces of butter, 1 onion, 1 large or 2 small carrots, a few pieces of celery, 1 tomato, ¹⁄₂ turnip, 1 thick slice parsnip, 2 or 3 pieces parsley, 1 clove, seasoning, browning, Maggi’s essence.
Method.—Slice the vegetables and let them simmer gently in one ounce of the butter for a quarter of an hour; then add a pint of boiling water, a teaspoonful of browning, a teaspoonful of Maggi’s essence, salt, pepper, nutmeg, and a dust of curry powder, and let it boil rapidly for ten minutes; at the end of the time draw the pan to the side of the stove and let the stock cook slowly for three quarters of an hour. When it is ready thicken it with two ounces of flour, and one and a half ounces of butter, cooked together, add a squeeze of lemon-juice, or a few drops of tarragon vinegar, and strain.