Flour stew in the butter (must not become pink), then pour the broth, which is already dissolved gelatin. Stir gently to boiling. Season with salt. This sauce is poured on the fabric of meat, chicken, fish, crabs and others. When the sauce is served to meat, then colored with caramel. If it is intended for crabs or fish, then seasoned with red and black pepper, and a pinch of lovage.