Brown Regency Sauce
A historical recipe from Substitutes for Flesh Foods, by Edwin Giles Fulton.
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A historical recipe
Substitutes for Flesh Foods: Vegetarian Cook Book, by Edwin Giles Fulton. Project Gutenberg eBook #43879.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Nut butter, 1 cup.
- Sage, 1 tablespoonful.
- Browned flour, 3 heaping tablespoonfuls.
- Salt.
- Minced onion, 2 tablespoonfuls.
- Water, 1½ quarts.
- Mix all together, salt lightly, put in an enameled baking-pan, cover, and bake till of the desired consistency.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board