Miss Parloa's kitchen companion

For one pint of sauce use one pint of clear brown stock, three generous table-spoonfuls of butter, three level table-spoonfuls of flour, two of chopped onion, one of chopped carrot, one clove, one teaspoonful of salt, and a little pepper. Cook the vegetables and the butter together, slowly, for half an hour ; then draw the stew-pan forward to a hot part of the range. Stir until the preparation is slightly browned ; then add the flour, and stir until that is browned. Draw the stew-pan back, and let it cool slightly, stirring the contents all the while; gradually add the stock, and stir until it boils. Add the salt, pepper, and clove, and set the stew-pan back where the mixture will simmer for twenty minutes. Strain, skim off the fat, and serve. This gives a somewhat thick sauce. If a thinner sauce be liked, use only two table-spoonfuls of flour. This sauce may have added to it the trimmings of mushrooms, a bay leaf, a sprig of parsley, or, indeed, any seasoning that one may choose. * Brown Sauce for Fish. Put two table-spoonfuls of pork fat into a small fryingpan, and when it is melted, add two slices of onion, one of carrot, a bay leaf, and a sprig of parsley. Stir for three minutes; then add a heaping table-spoonful of flour, and stir until the sauce becomes dark brown. Add a cupful of stock, and cook three minutes longer. Season with a table-spoonful of lemon juice, and salt and pepper to suit the taste. Clear Brown Sauce. Use a table-spoonful of beef extract, one table-spoonful and a half of arrowroot, one cupful and a half of water, a clove, a bay leaf, a small slice of onion, a thin slice of carrot about the size of a quarter of a dollar, a teaspoonful of butter, and salt and pepper to suit the taste. Mix the arrowroot with half a cupful of boiling water, and boil for five minutes; then add all the other ingredients except the butter; and after cooking gently for ten minutes, add the butter. Boil up once, and strain. In this sauce consomme may be substituted for the beef extract and water. * A Simple Sauce for Poultry. Use a pint of stock (the water in which a fowl was boiled, or gtpck made by covering the bones of roast chicken with cold water and cooking them for two hours), half a pint of milk or cream, a slice of onion the size of half a dollar, a slice of carrot, a clove, a tiny bit of mace, three table-spoonfuls of butter, three of flour, a heaping teaspoonful of salt, and one-fourth of a teaspoonful of pepper. Put the butter and flour into a small saucepan, and rub them until creamy; then add the stock, vegetables, and spice, and place the pan on the fire. Stir the mixture occasionally until it begins to boil; then set it back where it will just simmer for half an hour. At the end of that time add the dressing and cream or milk. Let the sauce boil up once; then strain it, and it will be ready for use. It will be found nice to serve with boiled fowl or to warm cold poultry in, giving a delicious fricassee. Cold veal also may be warmed in it. If one intend to do this, the bones and hard bits of veal should be boiled for stock. If one choose, the quantity of butter mentioned at the outset may be reduced one-half, but in that case the flour must be wet with stock when it is put into the saucepan.