Spanish Brown Sauce
From:	Marie-Thé, Quebec, Canada
Comments:	Economical and tasty. Excellent with meat loaves, meat pies and pastry meat rolls.
Ingredients	Preparation
10 ounces [284 g] butter 1 pound [454 g] onions, diced 1/2 pound [227 g] celery, diced 1/2 pound [227 g] carrots, diced 10 ounces [284 g] flour 20 cups [5 L] brown stock 1 bay leaf Salt and pepper, to taste	Melt butter into a casserole; melt together onion, celery and carrot dices into melted butter until the onion is translucent. Stir in flour; cook for 10 minutes, stirring. Pour in brown stock mixing well until thick and smooth. Add bay leaf; salt, pepper and leave sauce to simmer for 30 minutes, until of desired consistency. Check for seasonings. Strain through a sieve before serving.