Cut up an onion, put it in a saucepan with a tea-spoonful of butter, fry it brown; put in two cloves, a stick of celery, or six celery seeds, a bouquet of herbs, and a teaspoonful of gelatine; boil all in a pint of water till the gelatine is dissolved; take off the liquid and stir in it a large teaspoonful of Liebig's extract of beef; thicken with brown thickening, and put in half a tea-spoonful of salt.

Remember, although good sauces always call for stock and this may sometimes seem to preclude the possibility of making them, there generally is in most families the means of making stock in the house - the bones from a roast of beef, or of a turkey or chicken, or even a leg of mutton bone, will all, or any, yield half a pint of stock, taking care to break them up as small as possible; add to them a carrot, an onion, and a bouquet of herbs. A little arrangement is to be found at the best hardware stores for cracking up bones, which is a great economy in any family and would soon pay for itself.

The following are a few of the sauces made from brown sauce, and which, solely on account of their name, I think, people living near the great caterers buy by the pint, at a very high price.