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Sauces

BROWN SAUCE

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This is the ideal sauce for meat, poultry, fish, vegetables and macaroni.

Ingredients

50g fat
2 sliced onions
2 small carrots (sliced)
3 tablespoons flour
2 cups stock
½ teaspoon chutney
dash of Worcestershire sauce
¼ bay leaf
sprig of parsley
pinch sugar
salt and pepper to taste
garlic salt (optional)

Directions

Fry the vegetables and fat in a saucepan until they are lightly browned.

Add the flour, and cook until light brown.

Add the stock and the rest of the ingredients and stir or whisk vigorously until the sauce is smooth and boiling.

Boil it gently for 5 minutes, stirring occasionally.

Strain before using.

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