BROWN SAUCE

1/4 cup butter
1/2 carrot, coarsely chopped
1 small onion, chopped
3 or 4 mushrooms, chopped
1 clove garlic, minced
1/4 cup flour
1 quart Brown Stock or Consommé
1/4 cup tomato juice
1/2 teaspoon pepper
2 ribs celery
2 sprigs parsley
1 small bay leaf
Salt

Melt the butter in a large kettle.  Add the carrot, onion, mushrooms, and garlic and sauté until the onion is tender but not browned. Stir in the flour; add the stock, and cook and stir until smooth and thickened.

Add the tomato juice and pepper.  Tie together the celery, parsley, and bay leaf with a clean thread.  Drop them into the sauce and simmer it uncovered about 1 hour, stirring occasionally, until the sauce is reduced by about half the original volume.

Taste and add salt and more pepper, if needed.  Remove the vegetables which have been tied together and refrigerate the sauce until it is needed.  Makes about 2 cups.