INGREDIENTS

INSTRUCTIONS

Prepare Brown Sauce as directed except stir in 2 tbs chopped onion, 1
tbs snipped parsley, 1 tbs vinegar, 1/4 ts dried tarragon leaves,
crushed, and 1/4 ts dried thyme leaves, crushed, with broth. Good  with
chicken or pork.  Note: Acquired from Jean Allen (GRDG72B) Prodigy
December 29, 1991.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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