Wash green tomatoes, remove stems, and cut in half-inch slices or thicker. Dip in barley flour to coat thoroughly. Saute in hot frying pans containing cooking oil or salt pork drippings to the depth of one-fourth inch. They should be well browned on both sides, but not burned. Sprinkle both sides with salt and pepper while cooking. Arrange on hot platters; serve with Brown Sauce. To make the latter, add sufficient drippings to pan in which tomatoes were cooked, stir in flour, cook until brown; add hot stock, and when thickened and well cooked, strain and pour over tomatoes, or serve in separate dishes.