1 pint Stock 1 oz. Butter 1/2 oz. Flour. 1/2 Stalk of Celery 1 Carrot 1 Onion 1/2 Turnip 1 doz. Peppercorns. Time–One Hour. Put the butter into a saucepan, and when it is quite hot, slice up the vegetables and put them in with the peppercorns, and fry a good colour. Stir in the flour and brown that too, then pour in the stock and stir till it boils. Cover down and let it simmer slowly for an hour. Rub through a sieve, return to the saucepan; season with salt and lemon juice, boil up, and it is ready to serve.

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