Brown

Ingredients

• a pound or two of steaks
• two or three pounds of veal
• lean ham
• some pickings of fowl
• carrots
• onions
• a glass of water
• a bunch of parsley
• two bay-leaves
• two cloves
• some champignons

Method

1. 1

   Put all ingredients in a saucepan with water, set on brisk fire until moisture evaporates, then brown.

2. 2

   Moisten with stock, add herbs, and cook for three hours.

3. 3

   Strain and dilute with browning, boil for an hour, remove fat, and pass through a tammy.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 179. The excerpt below is the record exactly as published.

brown ; when thoroughly hot add half a glass of vinegar, with pepper and salt. 10. Blanche. Put into a saucepan a dessertspoonful of good flour and four ounces of butter. Mix those two ingredients carefully without heating them. Season with pepper and salt, and add a pint of hot or cold water. Put the sauce- pan on the fire, taking care to stir all the time. Let it boil for two minutes, then remove it. Mix with it the juice of one lemon and a little fresh butter. Stir till the butter is incited. If the sauce is too thick — which happens when it is a success — pour in water till it is of the right consistence, and keep it hot without letting it boil. 328 THE THOBOUGH GOOD COOK. 11. Blanche a I'Estragou. Boil a handful (3f tarragon in salt water for two minutes ; cool it witli cold water, drain it and chop it up. At the moment of serving put it into a Sauce Blanche (No. 10). 12. Bread. Put a large piece of crumb from a stale loaf into a sauce- pan, with half a pint of milk, an onion, a blade of mace, and a few peppercorns in a bit of cloth. Boil them a icw minutes, then take out the onion and spice, mash the bread ver}' smooth, and add to it a piece of butter and a little salt. 13. Bretonne. Cut in halves four or five large onions, so as to be able to remove the part adhering to the root, which gives a bitter taste. Chop up these onions, liglitl}'^ fry them in butter, and moisten with a glass of beef broth or water, adding a little thyme and bay-leaf. Let these simmer gently until thoroughly done, then pass them through the sieve. Put into this ])uree of onions two small spoonfuls of thickened sauce, and season with pepper, salt, and a little lemon. When you have no thickened sauce, put a pinch of Hour into the onions when they are slightly browned, and moisten with a little stock or water. 14. Brown. Take a pound or two of steaks, two or three pounds of veal, lean ham, some pickings of fowl, carrots, and onions ; SAUCE 8. 329 put all these into a saucepan Avith a glass of water, and set it on a brisk lire. When scarcely any moisture remains, put it on a brisk tire, that the jelly may take colour without burning, and as soon as it is brown, moisten it with stock (or Avater), add a bunch of parsley and green onions, two bay-leaves, two cloves, and some champignons

Cook this with the app: pantry check, scaling, and the assistant.