Brown Sauce


Fry four ounces of flour, four ounces of butter, four ounces of tomatoes till a good deep brown colour; then add two quarts of good flavoured stock made from cooked meat bones; stir till it boils, and let it boil till reduced one fourth part, keeping it well skimmed; when quite free from fat, tammy and use. This sauce may always be kept ready for use by being boiled up once or twice a week.