Chicken is diced into square inches, marinated, and deep-fried in a wok, followed by a quick toss in brown sauce.
Season, and when ready to serve cover with espaniole or brown sauce made from stock.
Do this the second time, and bake in brown sauce about thirty minutes.
Serve with brown sauce made from broth in which meat was cooked.
Make a brown sauce of flour and butter, and add the meat to it.
The head is used for mock-turtle soup or cooked and served with brown sauce or made into calves' head cheese.
Make a brown sauce, well flouring it with salt, pepper, and dried herbs.
Add two tablespoons of grated horseradish and one tablespoon of Worcestershire sauce to either cream sauce or brown sauce.
When done remove the string that it may not unroll and serve with brown sauce.
Serve with melted butter or brown sauce, or with a sprinkle of grated cheese.