5 tablespoons butter
4 tablespoons all-purpose flour
3 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg

In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.

Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg and set aside.

Yield: 3 cups

Brodo

1 pound beef scraps
1 pound beef or veal bones
1 pound beef tongue, cut into 4 or 5 pieces
1 (4 to 5 pound) stewing hen, cut into 6 pieces
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
10 to 12 quarts cold water
Salt and pepper

Place the beef, bones, tongue, chicken pieces, onion, carrot, and celery in a large soup pot, cover with the water and bring almost to a boil, very slowly. Reduce the heat to simmer before the mixture boils, and allow to cook for 4 hours, skimming off the foam and any excess fat that rises to the surface. After 4 hours, remove from heat, strain the liquid twice, first through a conical sieve and second through cheesecloth, and allow to cool. Refrigerate stock in small containers for up to a week or freeze for up to a month.