Brown Sauce.

One pound of round beef, one pound of veal cut from the lower part of
the leg; eight table-spoonfuls of butter, one onion, one large slice
of carrot, four cloves, a small piece of mace, five table-spoonfuls of
flour, salt and pepper to taste, four quarts of stock. Cut the meat in
small pieces. Rub three spoonfuls of the butter on the bottom of a
large stew-pan. Put in the meat, and cook half an hour, stirring
frequently. Add the vegetables, spice, a bouquet of sweet herbs and
one quart of the stock. Simmer this two hours, and add the remainder
of the stock. Half a dozen mushrooms will improve the flavor greatly.
Put the remainder of the butter in a frying-pan, and when hot, add the
flour. Stir until dark brown, and as soon as it begins to boil, add to
the sauce. Simmer one hour longer. Season with salt and pepper, and
strain through a fine French sieve or gravy strainer. Skim off the
fat, and the sauce is ready to use. This will keep a week in winter.
It is the foundation for an fine dark sauces, and will well repay for
the trouble and expense of making.


White Sauce.

Make the white sauce the same as the brown, but use all veal and white
stock. When the butter and flour are cooked together be careful that
they do not get browned.


White Sauce, No. 2.

One quart of milk, four table-spoonfuls of butter, four of flour, a