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Roux, Browning, and Glaze (For Sauces)

Browning for Sauces.

Put a few lumps of sugar in a stewpan and place it on the fire till melted and of a dark colour; then take it off the fire and add a cupful of broth or water to it; or, to save the stewpan, you may burn the sugar in a large iron spoon. A very little of this will colour sauce, without spoiling its flavour. Browning for Soups.

The gravy under the dripping in drip - pan is most valuable for many things, being in fact the essence of the meat. It is the best thing for browning, i.e., colouring soups, &c. Another browning is made as follows: Slice an onion and put it into a pot with 2 ozs.