Make the sauce in the same manner as white sauce, blending the milk and water in which the vegetables were cooked, which is called vegetable stock.
2 tablespoons butter or clarified fat 3 tablespoons flour 1 cup brown stock ¹⁄₄ teaspoon salt ¹⁄₁₆ teaspoon pepper
Brown the butter slightly, add the flour and stir constantly until the flour is a rich brown. Add the seasoning and stock, one-third at a time, stirring it until smooth. If butter is not used, add the flour as soon as the fat is melted, as other fats will acquire a strong flavour if allowed to brown before the flour is added. Mutton or lamb fat, or that from smoked or salted meats, is not suitable for brown sauce.
¹⁄₄ cup butter 2 tablespoons flour 1 cup boiling water ¹⁄₄ teaspoon salt ¹⁄₁₆ teaspoon white pepper
Melt the butter, add the flour and seasoning, and mix them well. Add the water, one-third at a time, stirring until the sauce grows smooth. When it has come to the boiling point it is done.
Drain one-half cup of capers, and add them to one cupful of drawn-butter sauce.
To one cupful of drawn-butter sauce add two hard-cooked eggs, cut in one-fourth-inch dice.
To one cupful of drawn-butter sauce add one-half tablespoonful of lemon juice and one-half tablespoonful of chopped parsley.
¹⁄₂ cup butter Yolks of two eggs 1 tablespoon lemon juice ¹⁄₄ teaspoon salt Cayenne pepper ¹⁄₂ cup boiling water
Rub the butter until soft and creamy, add the egg yolks, lemon juice, and seasoning, and rub them till blended, then pour on the boiling water and stand the covered bowl, containing the sauce, on a rack over a cooker pail of boiling water and put it into a cooker for three minutes; or cook it on the stove over hot water as soft custard, stirring it constantly.
¹⁄₂ can tomatoes, or 2 cups raw tomatoes 1 slice onion ¹⁄₂ bay leaf 1 teaspoon salt ¹⁄₈ teaspoon pepper 3 tablespoons butter 3 tablespoons flour ¹⁄₂ cup water or stock
Cook all the ingredients but the butter and flour in a cooker for one hour or more. Rub them through a strainer and add this, gradually, to the blended butter and flour.
¹⁄₃ cup butter 1 cup powdered sugar Nutmeg
Rub the butter till soft and creamy, add the sugar gradually. When perfectly blended, pile the sauce on a small dish or plate and put it into a refrigerating box or other cold place till time for serving, then grate nutmeg over the top.