Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

Stir until very brown. Add two cupfuls of brown stock and one tablespoonful of Worcester sauce. Salt and pepper to taste. Let the sauce boil well and remove from the fire. Serve with chops or steak. Parsley sauce (Contributed) To a good white sauce add three tablespoonfuls of finely-chopped parsley and a little green fruit coloring and let it come to a boil. Cider sauce (Contributed) Put into a saucepan over the fire one tablespoonful of butter and when this begins to bubble stir into it one tablespoonful of flour; cook for one minute, then add slowly one teacupful of highly-seasoned stock; cook for ten minutes, add a cupful of cider, and when it again comes to a boil, strain and serve. This sauce is excellent with boiled ham. Giblet sauce (Contributed) Boil the giblets until tender. Chop them, but not too fine. Put two tablespoonfuls of butter into a saucepan, with two tablespoonfuls of flour. Add slowly a cupful of the water in which the giblets have been boiled and a cup and a half of rich milk. Add to this the chopped giblets and season with salt and pepper. Serve in sauce-boat. Cauliflower sauce (Contributed) To a pint of white sauce add a cupful of chopped cauliflower. Reheat, and when ready to serve stir in a teaspoonful of butter and a tablespoonful of lemon juice. Champagne sauce (Contributed) Into one cupful of champagne put two cloves, four peppercorns, one bay leaf and a little sugar. Let all simmer for five minutes. Then add one cupful of brown sauce. Simmer for ten minutes more and strain. To be served with ham. Port wine sauce (Contributed) Port wine sauce is made the same as champagne sauce, except that port wine is used instead of champagne. Olive sauce (Contributed) Make a brown sauce as follows: Put four tablespoonfuls of butter into a saucepan; when hot add four and a half tablespoonfuls of flour and stir until very brown; add two cupfuls of brown stock and salt and pepper to taste. Remove the stones from five olives and boil for five minutes