By Craig Claiborne
The following recipe for sauce for boiled beef is made with 1 tablespoon of flour for each cup of liquid; thus it is a thin sauce.
Heat the butter in a 3- or 4-cup saucepan and when butter is melted add the flour. Stir with a wire whisk and when blended add the broth, stirring vigorously and constantly.
Cook, stirring occasionally, for about 5 minutes or longer. Season to taste with salt and pepper and serve with hot boiled beef.
© 1969 Craig Claiborne estate. All rights reserved.