Butter, 2 tablespoons, Flour, 1 tablespoon, Onion, 1, small, Turnip, 1/2, Carrot, 1/2, Stock, 1 pint, Salt and pepper.
Cut the vegetables into thin slices, and with the butter, put into a stewpan to cook until brown, taking care not to burn.
Shake in the flour, and add the stock. Stir them all together until the sauce boils, then simmer slowly for half an hour.
Strain after seasoning with salt and pepper.
Soup stock, or gravy, 1/2 pint, Butter, 1 tablespoon, Flour, 1 large tablespoon, Seasoning.
Heat half a pint of good soup stock or gravy, and when neither of these are on hand use water, though the result is naturally not quite so good. In another saucepan melt and slowly brown 1 tablespoon of butter or clarified fat. Add to this, 1 slightly heaping tablespoon of flour and stir until browned.
Gradually add the hot liquid, stirring continuously until it is smoothly thickened. Season according to left-overs which are to be used; salt, pepper, onion-juice, herbs, spices, etc., can all be used for the seasoning.
Butter, 2 tablespoons, Flour, 2 tablespoons, Boiling water, l 1/2 cups, Vinegar, or lemon-juice, Salt and pepper.
Place the butter and flour in a saucepan and heat them until the mixture becomes a rich brown color, taking care, however, that it does not burn. Add a little vinegar, or lemon-juice, and pour over the fish or joint with which it is to be served.