ESPAGNOLE SAUCE.

Melt butter the size of an egg; when hot, add to it two or three

table-spoonfuls of flour. Stir this carefully over a slow fire until it

has taken a clear, light-brown color. Mix in this one half-pint of

stock, broth, or gravy; then put it to the side of the fire to simmer

until wanted, skimming it carefully, and not allowing it to stick to the

bottom of the pan. Strain it. Just before serving it with the quails,

add one or two tea-spoonfuls of Madeira.