Fifty-Two Sunday Dinners

One grand dinner for every Sunday of the year, from Mrs. Hiller's 1915 classic — see what this week's Sunday dinner should be.

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Cream Gravy

11/2 cups well-seasoned chicken stock. 1/2 cup hot cream. 1/2 teaspoon salt. 1/8 teaspoon pepper.

PROCESS: Cook butter in a sauce-pan with onion until onion is delicately browned. Remove onion, add flour mixed with seasonings; stir to a smooth paste and brown lightly. Add hot stock gradually, stirring constantly. Add hot cream and beat until smooth and glossy. The color of this sauce is that of Café au Lait.

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