BROWN GRAVY.
Put a tablespoonful of butter or olive oil into a frying-pan or saucepan, make it hot, dredge in a tablespoonful of Allinson fine wheatmeal, brown this, then add boiling water, with pepper and salt to taste. A little mushroom or walnut ketchup may be added it desired. Eat with vegetables or savouries.
BROWN SAUCE (1).
1 oz. of Allinson fine wheatmeal, 1 oz. of butter, the juice of 1/2 a lemon, a blade of mace, pepper and salt to taste. Melt the butter in a frying-pan over the fire, stir into it the meal, and keep on stirring until it is a brown colour. Stir in gradually enough boiling water to make the sauce of the thickness of cream. Add the lemon juice, the mace, and seasoning, and let the sauce simmer for 20 minutes. Remove the mace, and pour the sauce over the onions. If the sauce should be lumpy, strain it through a gravy-strainer.
BROWN SAUCE (2).
2 tablespoonfuls of Allinson fine wheatmeal, 1 oz. of butter, 6 eschalots chopped fine, 3 bay leaves, 1/2 a lemon (peeled) cut in slices, pepper and salt to taste. Brown the meal with the butter; add water enough to make the sauce the thickness of cream; add the eschalots, lemon, bay leaves, and seasoning. Let all simmer 15 to 20 minutes; strain, return the sauce to the saucepan, and boil it up before serving.
CAPER SAUCE.
Leave out the onions, otherwise make as "Wheatmeal Sauce." Add capers,
and cook 10 minutes after adding them. This goes very well with plain boiled macaroni, or macaroni batter, or macaroni with turnips, &c.