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Jardiniere Sauce

Cut three peeled carrots into slices one-quarter of an inch thick, and with a small long and round vegetable-cutter, cut each slice into as many pieces as possible. Prepare some turnips in the same way, put them with the carrots into a saucepan with twenty peeled button onions, one tablespoonful of butter and one teaspoonful of sugar, and fry over a moderate fire for from ten to fifteen minutes; then pour in one and one-half breakfast cupful of broth and let it simmer gently at the side of the fire until the vegetables are tender; then boil it up to reduce the moisture a little and skim off all the fat. Pour three-fourths of a pint of brown sauce into another saucepan with one and one-half teacupfuls of broth and boil it quickly until thick and creamy; then put in with it some pieces of cauliflower, seven or eight heads of asparagus, two tablespoonfuls of green peas, one tablespoonful of string beans and the prepared vegetables, and let all boil gently for fifteen or twenty minutes. Season with a small quantity each of salt and sugar, move it off fhe fire, put in one table-spoonful of butter and stir it until it is dissolved. The sauce is then ready for serving. A bunch of parsley and a bay leaf will improve the flavor.