Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Brown Sauce, No. 2.

2 tablespoonfuls of butter.

1-1/2 tablespoonfuls of flour.

1-1/2 gills of stock or water.

1 bay leaf.

1 small slice of onion.

1 whole clove.

1/2 teaspoonful of salt.

1/6 teaspoonful of pepper.

Put the butter in a frying-pan and set on the fire. When it becomes smoking hot, add the flour, and stir until it turns dark brown. Draw the pan back, and gradually add the cold stock or water, stirring all the time. Add the other ingredients, and simmer for ten minutes; then strain and use. If there be no stock, and water be used, add a teaspoonful of beef extract.

This sauce may be used with roasted or broiled meats, or when warming up meats; or it may be served with baked fish.