2 tablespoons butter or clarified fat
3 tablespoons flour
1 cup brown stock
¹⁄₄ teaspoon salt
¹⁄₁₆ teaspoon pepper
Brown the butter slightly, add the flour and stir constantly until the
flour is a rich brown. Add the seasoning and stock, one-third at a time,
stirring it until smooth. If butter is not used, add the flour as soon
as the fat is melted, as other fats will acquire a strong flavour if
allowed to brown before the flour is added. Mutton or lamb fat, or that
from smoked or salted meats, is not suitable for brown sauce.