Serve with roast pork and roast ducks.
Jelly sauce
Make a cupful of a brown sauce of butter, browned flour and a little caramel. Heat boiling hot and beat in four or five teaspoonfuls of currant or other tart jelly.
Serve with game, lamb or mutton.
Espagnole sauce
(Contributed)
Put four tablespoonfuls of butter into a saucepan. When hot stir into it five tablespoonfuls of flour. Stir until very brown. Add two cupfuls of brown stock and one tablespoonful of Worcester sauce. Salt and pepper to taste. Let the sauce boil well and remove from the fire. Serve with chops or steak.
Parsley sauce
(Contributed)
To a good white sauce add three tablespoonfuls of finely-chopped parsley and a little green fruit coloring and let it come to a boil.