Put a lump of butter into a hot frying-pan, and toss it around over a
clear fire until it browns. Dredge browned flour over it, and stir to
a smooth batter until it begins to boil. Use it for coloring gravies,
such as brown fricassees, etc.; or make into sauce for baked fish and
fish-steaks, by beating in celery or onion vinegar, a _very_ little
brown sugar and some cayenne.