No. 1.

1 tablespoon chopped onion

2 tablespoons fat Pepper

2 tablespoons flour

1 cup brown meat stock


Brown the onion and fat. Add the flour and make a brown roux (See Index). Pour in the brown stock and cook with constant stirring until the sauce thickens. Strain to remove the particles of onion, and season with pepper and salt. If the roux was not sufficiently brown to make the sauce a desirable color, a few drops of vegetable flavoring or of Worcestershire sauce may be added. If a more highly flavored sauce is desired, add a slice of carrot, a sprig of parsley, a little thyme and a few peppercorns to the onion, and brown in the fat.

No. 2 - In making brown sauce for a roast, the simplest way is to use the fat and juice of the roast. Add two tablespoons of flour to two tablespoons of the hot drippings, stir and cook well. Then add one cup of boiling water, stir well to avoid lumps, and season to taste with salt and pepper. If liked, add a tablespoon or two of catchup or a flavoring of Worcestershire or other sauce.