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

Melt the butter, stir until a dark brown, add the flour, mix well; add the stock, and stir continually until it boils; add onion juice, salt and pepper, and it is ready to use.

Brown Sauce No. 2

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.

Brown Sauce No. 3

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.