The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Brown Sauce

• ¹⁄₂ cup butter or fat
• ³⁄₄ cup flour
• 2 teaspoons salt
• ¹⁄₄ teaspoon pepper
• 1 qt. stock or water

Make it as directed on [page 184].

Serves sixteen or twenty persons.