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SAUCES.
BROWNED FLOUR FOR MAKING SOUPS AND GRAVIES DARK AND THICK.
Spread flour on a tin, and place it in a Dutch oven before the fire, or in a gentle oven till it browns; it must often be turned, that the flour may be equally coloured throughout. A small quantity of this prepared and laid by for use, will be found useful.
BROWNED BREAD CRUMBS.
Grate into fine crumbs, about five or six ounces of stale bread, and brown them in a gentle oven or before the fire; this is a more delicate way of browning them than by frying.
CRISPED PARSLEY.
Wash and drain a handful of fresh young sprigs of parsley, dry them with a cloth, place them before the fire on a dish, turn them frequently, and they will be perfectly crisp in ten minutes.
