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Fast-Day Sauce

Use fish broth for this. Blend three table-spoonfuls of flour with four ounces of good butter, put it into a stewpan with about a pint and a half of the broth, and heat it till it thickens, but it should not boil. Boil in some more broth an onion sliced, a head of celery, a carrot, and some parsley, and when tender pour in the butter and stew all together. Any additional flavouring may be added, and, if liked, a little lemon-juice or vinegar-this last should be white. Strain for use. If a brown sauce be required, the flour and butter should be browned before the broth is added, and the vegetables fried brown in butter. Time, about fifteen minutes. Probable cost, 6d.