BROWN SAUCE RECIPES

Brown Sauce
makes about 1 2/3 cups.

1/2 cup butter or drippings
2 tablespoons grated onion
2 tablespoons grated carrot
small piece of Bay leaf
4 whole cloves
4 1/2 tablespoons flour
2 cups meat stock or consommé
salt and pepper to taste

Heat the butter or drippings in a heavy skillet; add onion, carrot, bay leaf and cloves. Simmer over low heat until browned. Add flour, stirring until well blended. Cook, stirring constantly, over low heat until the flour browns. Remove from heat.

Gradually stir in stock or consommé. Season to taste and return to heat. Cook until thick and smooth, stirring constantly. Strain before serving.

Chestnut Brown Sauce: To the hot strained sauce add 2 cups shelled cooked coarsely chopped chestnuts.

Currant-Jelly Brown Sauce: To the hot strained sauce add 1/2 cup currant jelly; stir until jelly dissolves. If desired add lemon juice to taste or 2 tablespoons sherry.

Dill Sauce: To the hot strained sauce add 2 tablespoons wine or cider vinegar and chopped dill to taste. Serve with boiled or roast lamb.

Horseradish Brown Sauce: When sauce begins to thicken add 3 to 4 tablespoons horseradish mixed with 1/2 teaspoon dry mustard. Serve with boiled beef, corned beef.

Mushroom Brown Sauce: Add 2 cups sliced or chopped fresh mushrooms; brown the mushrooms in fat with the other ingredients before adding flour. Do not strain sauce but remove bay leaf and cloves. Add to 2 to 4 tablespoons sherry if desired.

Onion Brown Sauce: Increase fat to 5 tablespoons; substitute 1 cup sliced onions for the grated onion. Do not strain sauce but remove bay lead and cloves. Serve with braised beef or leftover meats.

Orange Brown Sauce: Add 2 tablespoons grated orange rind with the onion and carrot. Substitute 1 cup orange juice for 1 cup of the stock or consommé. Serve with roast duck or goose.

Piquant Brown Sauce: Do not strain sauce but remove bay leaf and cloves; add 2 tablespoons tarragon vinegar and 2 tablespoons each of finely chopped green pepper, pickle and capers. Serve with poached fish, or corned beef. If used for fish, substitute fish stock for meat stock.

Raisin Brown Sauce: Use ham stock and add 1/2 cup sugar, 2 tablespoons vinegar and 1 cup seedless raisins after sauce begins to thicken. Do not strain sauce but remove bay leaf and cloves. Serve with broiled, fried or baked ham.

Salmi Sauce: To the hot strained sauce, add 2/3 cup chopped plain or stuffed olives. Serve with roast duck.

Spanish Brown Sauce: Increase onion to 1/4 cup; simmer for 5 minutes with 1/2 cup green pepper and 1/2 cup chopped mushrooms before adding flour. Substitute 1 cup tomato juice or stewed tomatoes for 1 cup of the stock. Do not strain sauce but remove bay leaf and clves. Serve with hamburgers, rice or spaghetti.

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