Ingredients. - Three pounds knuckle of beef; two pounds knuckle of veal, one ham-bone or half-pound of ham fat. The carcase of a chicken. Mutton or duck should never be used.

Into a stock-pot place three onions, shredded, one carrot, blanched and thinly sliced, six tomatoes, without seeds (half a can of tomato puree, with teaspoonful of castor sugar, will do if fresh tomato is unobtainable); add the ham fat and a little dripping. Allow to simmer, but not to take color, for a quarter of an hour. Now add the meat and fill up with two gallons of water, also adding a bouquet garni (two bay leaves, sprig each of thyme and parsley, tied in a bunch), half stick of celery and teaspoonful of peppercorn. Boil for five hours, occasionally skimming off fat, but always filling up to two gallons with boiling water. Now strain through a coarse strainer and allow liquor to stand until next day, when remove fat which has risen.

Place liquor in a clean stock-pot and bring to boil.

Take in a bowl two ounces of fecule flour, or arrowroot, well dissolve it in two wine glasses full of Sherry or Madeira or mushroom juice (or water, if economy be desired). Now keep stirring boiling stock and while stirring, add slowly the foregoing liquid until stock thickens. Now remove from fire and allow to boil quietly for two or three minutes. Add coloring matter until a light brown. Strain through fine muslin and the result is a Brown Sauce. Place this in a large basin and stir occasionally until cold, thus preventing fermentation. By boiling this mixture and putting into a clean bowl every second day this sauce will keep until all used up.