⅛ teaspoon of cayenne
1½ cups brown stock, or
1½ cups water and 2 bouillon cubes
½ teaspoon Worcestershire sauce
Melt fat until brown. Add flour. Heat until brown. Add liquid gradually, letting come to boiling point each time before adding more liquid. When all is added, 1 teaspoon kitchen bouquet may be added if darker color is desired.
BROWN SAUCE WITH OLIVES
1 cup brown sauce
3 tablespoons chopped olives
Make brown sauce as given in foregoing recipe, then while it is hot stir in the chopped olives, and serve.