Note No. 37 — GENERAL INSTRUCTIONS.

Spanish Sauce.—Melt two oz. butter in saucepan, add two oz. flour and stir over gentle fire until a nice brown, mix with this one pint white stock (No. 14,) one and a half oz. lean raw ham, one carrot and one onion sliced, one stalk of celery, two cloves, salt and pepper a pinch each, stir until beginning to boil, then simmer gently on back of range for one hour; skim off grease before serving.