The success of brown sauce depends largely on the flour being correctly fried in the butter or dripping. This is done to colour the sauce, and to impart a rich, nutty flavour, which cannot be obtained by adding any colouring or flavouring. If the flour is fried too dark a colour, it gives a bitter taste to the sauce, and fails to thicken it correctly.

In white sauce the flour must be blended with the melted butter, and stirred smoothly in it over a gentle heat for about five minutes. It must not colour in the least.

The process develops the flavour, and improves the sauce by giving it a bright, glazed appearance.

Sauces should simmer for about five to twelve minutes by the side of the fire, in order to allow any greasy scum to rise, which, by its removal, clears the sauce. Also, in some cases, this cooking is required to develop the flavour of the ingredients used.

Thoroughly boil sauce, in order to burst and cook the granules of the flour. Unless this is done the sauce will have a rough, raw taste, and will be indigestible.

Sauces, it over-cooked, will become oily. This can be remedied by adding a little cold liquid of any kind suitable to the sauce. Then stir the sauce over the fire until it just reaches boiling-point, and remove instantly.

Strain or tammy sauces to make them perfectly smooth. " This, however, is not possible if they contain such ingredients as parsley, egg, capers, marmalade, etc.