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Brown Sauce (One pound of round beef one)

One pound of round beef, one pound of veal, cut from the lower part of the leg; eight tablespoons of butter, one small onion, one small slice of carrot, four cloves, a very small piece of mace, five tablespoonfuls of flour, salt and pepper to taste, four quarts of stock. Cut the meat in small pieces. Rub three spoonfuls of the butter on the bottom of a large stewpan. Put in the meat and cook half an hour, stirring frequently. Add the vegetables, spice, a bouquet of sweet herbs and one quart of the stock. Half a can of mushrooms will improve the flavor greatly. Put the remainder of the butter in a frying pan, and when hot, add the flour. Stir until dark brown and as soon as it begins to boil, add to the same. Simmer one hour longer; season with salt and pepper, and strain through a fine sieve or gravy strain- Skim off the fat and the sauce is ready to use. This will keep a week in winter. It is the foundation for all fine dark sauces and will well repay for the trouble of making. er.