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Claret or Bordelaise Sauce

If this is to be made for roasted meat, use the fat in the pan in which the meat was roasted or baked. To each two tablespoons of this, allow one tablespoon of browned flour and one-half pint of brown stock. Put the flour in the pan, mix with fat, then add the stock all at once. Add one teaspoon of caramel, season with onion juice, salt and pepper. Boil one minute, pour in a wine-glass of claret, heat for one-half minute more and serve.