Bretonne Sauce

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Chop fine two large onions, fry them in a stewpan ¦with a bit of butter, of a light-brown colour; then add one ounce of flour, half a pint of stock, or water, a spoonful of brown colouring, pepper, and salt; stir over the fire for ten minutes, and serve hot, as will be hereafter indicated.

No. 56