This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
1 tablespoonful of butter 1/2, pint of stock
1 tablespoonful of flour 1/2 teaspoonful of onion juice
1/2 teaspoonful of salt
1/8 teaspoonful of white or black pepper
1 large tablespoonful of butter 1 small onion 1 bay leaf 1 sprig of parsley 1 tablespoonful of mushroom catsup 1/2 teaspoonful of salt
1 even tablespoonful of flour 1/2 pint of boiling water 1 small carrot 1 blade of mace 1 tablespoonful of Worcestershire sauce 1 tablespoonful of sherry, if you use wine
1/8 teaspoonful of pepper
Melt and stir the butter over the fire until a dark brown, then add the flour, and mix smooth; add the boiling water, stir continually until it boils; add the onion, carrot, bay leaf, mace, and parsley. Simmer very gently for fifteen minutes, then strain, add the salt, Worcestershire sauce, mushroom catsup, and pepper; stir until thoroughly mixed, and it is ready to use. This is nice for beefsteak or warmed-over meats.
1/4 pound of bacon 1 tablespoonful of flour 1 tablespoonful of Worcestershire sauce
1/2 pint of stock
1 tablespoonful of mushroom catsup 1 tablespoonful of sherry, if you use wine Salt and pepper to taste
Slice the bacon, put it in a frying-pan and try out all the fat. Take out the bacon, add the flour, stir until smooth; add the stock, stir continually until it boils; add the Worcestershire sauce, mushroom catsup, salt and pepper; take from the fire, and add the wine.