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Recipe from: A book of Norwegian Centennial Recipes (1825-1925)
Servings: About 2 cups
A nice simple recipe for sauce that is good over beef, even chicken. In Norway, they would often add claret, sherry or wine to compliment pork, duck, etc.
2 tablespoons butter
2 tablespoons flour
2 cups brown stock (beef) or 2 cups pan drippings
1 teaspoon dry mustard
1 dash cayenne pepper
Melt butter in saucepan. Add flour and cook until light brown. Add stock gradually and cook about 10 minutes. Add seasonings and serve.