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Browning for Gravies and Sauces

The browning for stock answers equally well for sauces and gravies, when it is absolutely necessary to colour them in this manner; but where they can be made to look brown by using ketchup, BROWNING. wine, browned flour, tomatoes, or any coloured sauce, it is far preferable. As, however, in cooking so much depends on appearance, perhaps it would be as well for the inexperienced cook to use the artificial means. When no browning is at hand, and you wish to heighten the colour of your gravy, dissolve a lump of sugar in an iron spoon close to a sharp fire; when it is in a liquid state, drop it into the sauce or gravy quite hot. Care, however, must be taken not to put in too much, as it would impart a very disagreeable flavour to the preparation.