Brown Sauce
Put into a saucepan a tablespoon of chopped onion and one of butter. When both are brown, add a tablespoon of flour and allow that to become brown also. Stir constantly. Pour in a cup of brown stock and cook until the sauce has thickened sufficiently. Strain to remove the particles of onion and season with pepper and salt.
BROWN SAUCE (Espagnole) - Put one-quarter cup of butter into a saucepan, add one slice of carrot, one of onion, a sprig of parsley, one of thyme and six peppercorns and cook until the butter is brown but not burned. Stir in five tablespoons of flour, and, when well browned, add gradually two cups of brown stock. When at the boiling point, remove, strain and season with pepper and salt.