Sauces

Remarks concerning sauces or flour-based gravies: For 6–8 persons, prepare 2½ glasses of sauce. Most sauces are made as follows. In a stoneware pot, melt ⅛ lb or 1 tablespoon of the very best ordinary butter or Finnish butter, add 1 full spoon of wheat flour, and fry, stirring lightly. Dilute with 3 glasses of strained meat, fish, or mushroom bouillon, boil thoroughly, and strain. Then add the remaining [ingredients] and ¼–¾ teaspoon salt, depending upon the other ingredients. These sauces should not be watery. Part of the sauce should be poured over the beef, fish, pudding, etc., and the remainder served in a sauceboat.