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Brown Sauce

Put two ounces of butter into a stew-pan, with a quarter of a pound of lean bacon or ham cut fine, and two pounds of lean beef cut into strips. Add a little water, two cloves, pepper, salt and one bay-leaf. Set it over the fire, stirring constantly, until it is brown and rich. Then add two quarts of water, and when it boils, let it simmer slowly for an hour and a half. Strain through a sieve, and it is ready for use.