Brown Sauce
A historical recipe from Made-Over Dishes, by S. T. Rorer.
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A historical recipe
Made-Over Dishes, by S. T. Rorer. Project Gutenberg eBook #6978.
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
- a half pint of stock
- a teaspoonful of browning
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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.
Method
Chef Wood
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- This is made by rubbing butter and flour together in the above proportions, then adding a half pint of stock;
- stir until boiling, add a teaspoonful of browning or kitchen bouquet and the usual seasoning of salt and pepper.
- To change the character of this sauce add garlic, onion, Worcestershire sauce, mushroom catsup, etc.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon