To Make Brown Sauce
Take four ounces of butter, place it in a sauce-pan with four ounces of flour, and brown over the fire; then with a wooden spoon stir the sauce gradually while pouring in a quart and a pint of second stock, made in the way laid down for boiling stocks. Boil till it thickens and adheres to the back of the spoon; add a few drops of Worcestershire sauce. One-fourth of this sauce will do for a single entrée. Mushrooms can be added.