From:
The Thorough Good Cook
Sauces: 52. Spanish
Put into a
saucepan four ounces of
butter and two small spoonfuls of
flour. Warm these
till the butter is melted; then moisten with a little
gravy and boil for a quarter of an hour or twenty minutes, stirring all the while. Pass the
sauce through a
sieve, if
necessary; leave the spoon in it, so as to stir from time to time until it has cooled. This sauce is the basis of all brown sauces. The evening before a grand
dinner it is good to prepare a
sufficient quantity of it, so as to have plenty for mixing purposes.