Browning
This is to enrich the taste and improve the color of gravies, stews, and soups. Mix a quarter of a pound of powdered white sugar with two ounces of fine fresh butter; and, having stirred them well together, put them into a sauce-pan over the fire, and simmer till it begins to froth; then diminish the heat a little. When its color becomes a fine dark brown, add two glasses of port wine, and three or four blades of mace, powdered. When it comes to a boil, take it off, and stir it into whatever you intend to color.
Another browning is mushroom catchup, or walnut catchup. They communicate a slightly acid taste. So also does French mustard. Stir it in at the last. Its tarragon flavor is very generally liked.