BROWN SAUCE

(1). 1 oz. of fine wheatmeal, 1 oz. of butter, the juice of 1/2 a lemon, a blade of mace, pepper and salt to taste. Melt the butter in a frying-pan over the fire, stir into it the meal, and keep on stirring until it is a brown colour. Stir in gradually enough boiling water to make the sauce of the thickness of cream. Add the lemon juice, the mace, and seasoning, and let the sauce simmer for 20 minutes. Remove the mace, and pour the sauce over the onions. If the sauce should be lumpy, strain it through a gravy-strainer.


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