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.
Mushroom Sauce.
Make a brown sauce and add to it half a small can of mushrooms, or four ounces of fresh ones. If canned mushrooms be used, simmer them for five minutes, but if fresh ones be used, simmer twice as long. Any large mushrooms should be cut up.
White Sauce.
1/2 pint of hot milk.
1 large tablespoonful of butter.
1 level tablespoonful of flour.
1 level teaspoonful of salt.
1/4 teaspoonful of pepper.