Vegetable Sauce Recipe

1 carrot.

1 onion.

1 turnip.

A little celery.

1 ounce flour.

1 ounce butter.

1 1/2 pints water.

1/2 teaspoon salt.

{ 1 dozen peppercorns.

{ 1 inch stick of cinnamon.

{ 1 teaspoon mixed herbs.



Prepare the vegetables, cut them up in small pieces, place in a saucepan

with the water, salt and flavourings, simmer for one hour; strain,

replace in the saucepan, which should have been rinsed, and thicken with

flour and butter, or if a little cold boiled rice is handy it may be

substituted for the flour, and should be added with one ounce of butter

to the sauce five minutes before it is strained. A teaspoonful of lemon

juice added the last thing will give additional piquancy to the sauce.



Note.--This quantity will make about three-quarters of a pint of sauce.

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