Brown Sauces

As they occur in various dishes, I will include the appropriate brown sauces, but I don’t think the average home cook needs or will bother with the traditional, long-simmered sauce espagnole. Unless you entertain lavishly, it’s best to make up sauces as they are to be used because otherwise they just take up refrigerator space, finally spoil, and are no economy.

Just in case the sauce for your goose or turkey didn’t make the celestial ratings last Thanksgiving, here are a few suggestions that may improve it.