Brown Sauce (1)

A historical recipe from Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915).

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A historical recipe

Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Project Gutenberg eBook #13887.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

1 oz.
of Allinson fine wheatmeal, 1 oz.
of butter, the juice of 1/2 a lemon, a blade of mace, pepper and salt to taste.
Melt the butter in a frying-pan over the fire, stir into it the meal, and keep on stirring until it is a brown colour.
Stir in gradually enough boiling water to make the sauce of the thickness of cream.
Add the lemon juice, the mace, and seasoning, and let the sauce simmer for 20 minutes.
Remove the mace, and pour the sauce over the onions.
If the sauce should be lumpy, strain it through a gravy-strainer.