Sauce
From The Chicago Record cook book (1896).
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A historical recipe
The Chicago Record cook book, by Chesbrough, Mary Mott, [from old catalog] ed (1896).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Method
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- Brown two tablespoonfuls of butter, adding two pounding tablespoonfuls of flour, and stir until the whole becomes brown.
- Pour on to this slowly the liquor in the meat pan, which should be about one pint.
Cookware for this recipe
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Wooden spoon