Spanish Sauce
4 tablespoons butter 3 tablespoons Gold Medal flour 2 tablespoons chopped onion Celery (1 tablespoon chopped fine) Carrot (1 tablespoon chopped fine) 1 bay leaf 6 peppers 1 clove 2 sprigs parsley 1 teaspoon salt 1 1/2 cups brown stock Cook vegetables with butter until brown, add the flour mixed with seasonings, combine the stock, one-third at a time, cook together five minutes and strain.