Melt the butter, brown it and then skim; pour it carefully into a
clean saucepan, add the vinegar, catsup and stock, boil a minute, and
it is ready for use.


SAUCE PERIGUEUX

4 tablespoonfuls of butter
1/2 pint of stock
1 glass of white wine
1/2 teaspoonful of salt
2 tablespoonfuls of flour
1 bay leaf
2 chopped truffles
1 saltspoonful of pepper
1 teaspoonful of kitchen bouquet

Chop the truffles and put them with the bay leaf and wine in a
saucepan on the back of the stove. Rub half the butter and flour
together, add the stock, stir until boiling and add one teaspoonful of
kitchen bouquet, the salt and pepper, and then the truffles; cook ten
minutes, add the remaining quantity of butter and use at once.


TOMATO SAUCE

Rub together two level tablespoonfuls of flour and two of butter. Add
a half pint of strained tomatoes. Stir until boiling. Add a
teaspoonful of onion juice, a half teaspoonful of salt and a
saltspoonful of pepper. Strain and use.