Two tablespoons butter, two tablespoons flour, one cup brown stock—meat, stock or bouillon—salt, pepper.
Melt butter, add flour and cook, stirring constantly, to a light brown, This takes about three minutes, Very slowly add stock. Bring to boiling point and boil gently for three minutes, Add salt] and pepper to fast Variation 1—Cook two teaspoons minced onion in butter, strain out before serving sauce.
Variation 2—Add. one teaspoon Worcestershire sauce and one table-_ spoon minced parsley.
Variation 3—Add one teaspoon anchovy paste, Variation 4—Add one-third cup chopped cooked crisp bacon to sauce.
Variation 5—Add one teaspoon' butter and one tablespoon non-alco-hohe sherry to a sauce made by thinning one cup of brown sauce and one cup brown stock. Cook the stock and the sauce for thirty minutes, after combining and skim any. scum that may rise. Add butter and. sherry last thing.
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