Personal working for souls is good. Giving money is good. But praying is best of all. By prayer we reach Him without whom work and money are alike in vain. We obtain the aid of the Holy Spirit. Money can hire workers. Universities can give learning. Congregations may elect. Bishops may ordain. But the Holy Spirit alone can make ministers of the Gospel, and raise up lay workmen in the spiritual harvest, who need not be ashamed. Never, never may we forget that if we would do good to the world, our first duty is to pray!

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats		Sauce	1	Servings

INGREDIENTS

4	tb	Unsalted butter
1		Stalk celery; coarsely chopped
1	sm	Onion; coarsely chopped
1	md	Carrot; peeled and coarsely chopped
1	sm	Leek; coarsely chopped
4	tb	Flour
1	c	Red table wine
4	c	Brown stock; (beef, veal)
1/2	c	Concentrated brown stock
1/4	ts	Dried thyme
1		Bay leaf
3		Cloves garlic
		Fine sea salt and freshly ground pepper; to taste

INSTRUCTIONS

1. In a heavy sauté or sauce pan, melt the butter. Add the chopped
vegetables and brown slowly. Sprinkle in the flour, toss with the
vegetables, and slowly brown the flour.
2. Stir in the wine, stocks, thyme, and bay leaf. Add the garlic through a
press. Partially cover the pot and simmer about 1 hour. Remove the lid and
continue to simmer the sauce until it is thick.
3. Pass the sauce through a food mill. Season to taste with salt and
pepper.
MAKE IT LIGHT: Replace the butter with a butter substitute and use just 2
tablespoons.
MAKE IT AHEAD: Basic Brown Sauce may be stored for up to 3 days in the
refrigerator or 2 months in the freezer.
Recipe by: HomeChef School
Posted to MC-Recipe Digest by louiseh <louiseh@earthlink.net> on Apr 16,
1998

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