Knowing by experience the difficulty of getting meat for stock in the
country, especially veal, I will, for the convenience of families, give
a receipt for brown sauce, to be made from rabbits, poultry, trimmings
of mutton, beef, pork, or even venison; (but to every ten pounds of meat
required, use twelve, as it is not so succulent as beef or veal.) In
Scotland I was compelled to use venison even for _beef_-tea; this may
appear rather strange, but it is no less true; for although the wealth
of my employer would have enabled me to have anything required for my
use, money could not purchase it at the time required. The mock beef-tea
had of course a wild flavour, but it was still very palatable. Butter
the bottom of a thick stewpan, upon which lay ten large onions peeled
and cut in halves, then put in what trimmings of meat or poultry you may
have, proceed exactly with it as directed for brown sauce (No. 1), but
using stock or water in proportion to the quantity of meat; the same
precaution must be used likewise with the quantity of roux used for
thickening.