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Brown Sauce

2 tablespoonfuls but- 1 cup brown stock 1 teaspoonful salt ter 2 tablespoonfuls flour teaspoonful pepper A small slice of onion Melt butter, put in onion, and when slightly browned, the flour. Cook together until a little darker in color. Pour in stock gradually, as in directions given for adding milk to white sauces (see page 68). Let boil one minute and strain.

Note: A few drops of kitchen bouquet will darken sauces and gravies when the butter and flour have not been sufficiently browned at first.