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Thickening, Simple, for Ordinary Brown Soup

Put a breakfast-cupful of stock into a saucepan with a quarter of an ounce of sage, a quarter of an ounce of chopped onion, a quarter of an ounce of grated lemon-peel, and two ounces of celery. Let these simmer gently for half an hour, strain the liquor, and rub the herbs through a fine sieve. Dissolve six ounces of butter, and incorporate with it, gradually and thoroughly, six ounces of dried flour. Stir it quickly over a gentle fire till it is lightly browned. Moisten the mixture with the liquor from the herbs, and it will be ready for the soup, which ought to boil for an hour after it is added. Suitable seasoning will, of course, be required in addition. Time, three-quarters of an hour. Sufficient for five quarts of soup.