proportions, then adding a half pint of stock; stir until boiling, add a
teaspoonful of browning or kitchen bouquet and the usual seasoning of salt
and pepper. To change the character of this sauce add garlic, onion,
Worcestershire sauce, mushroom catsup, etc.


Brown Tomato Sauce

An exceedingly nice sauce for Hamburg steaks. After you have taken the
steaks from the pan, add a tablespoonful of butter and one of flour; mix.
Fill your measuring cup half full of strained tomatoes, the remaining half
with stock, making a half pint; add this to the butter and flour, stir
until boiling, add a seasoning of salt and pepper and pour over the
steaks.


Roasted Beef Gravy

Roasted beef gravy, which really should be a sauce, is improved by adding
a little tomato to the stock before adding it to the fat and flour. In
roasting meats, we do not use butter for the sauce; there is always
sufficient fat in the bottom of the pan. Pour from the pan all but one or
two tablespoonfuls of fat (the amount required) and add to that the flour.
A rounding tablespoonful of butter to which we refer weighs an ounce; of
liquid fat, as in the pan, you must allow two even tablespoonfuls to the
ounce; so, if you are going to make a half pint of sauce take out all but
two tablespoonfuls of fat; add one tablespoonful of flour and then the
half pint of water or stock.