Ingredients: 1 tablespoon minced onion 2 teaspoons dry mustard 2 teaspoons celery seed 2 tablespoons brown sugar 2 tablespoons lemon or vinegar 1 cup ketchup 1/2 cup water 1 1/2 cup meat broth Few drops liquid smoke Directions: Combine sauce ingredients and cook over low heat for 5 minutes. Pour over meat. Notes & Variations: Contributor:   Aunt Nell's Kitchen Cookbook/Mary Franzoia Anecdotes: Aunt Nell Hackett of La Cygne, Kansas dedicated her cookbook to family and friends.  She became a homemaker in 1924 and collected many recipes.  Some were new and others were treasured old ones, tried and true.