Brown Sauce

Ingredients

• One and one-half pints of water
• four tablespoonfuls of butter
• four tablespoonfuls of flour
• two tablespoonfuls minced onion
• one tablespoonful of carrot
• one whole clove
• one tablespoonful of Bovril
• one baked sour apple
• one generous teaspoonful of salt
• one third teaspoonful of pepper

Method

1. 1

   Cook the vegetables and butter together slowly for twenty minutes.

2. 2

   Now draw the pan to a hotter part of the stove, and stir until the butter separates; then press the butter from the vegetables, and put them in a saucepan.

3. 3

   Put the flour with the butter remaining in the pan, and stir until smooth and brown.

4. 4

   Gradually add the water, stirring all the time.

5. 5

   Boil for three minutes, and turn into the stewpan with the vegetables.

6. 6

   Add all the other ingredients, and simmer for fifteen minutes.

7. 7

   Strain, and serve, or use for the foundation of other sauces.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 30. The excerpt below is the record exactly as published.

BROWN SAUCE. One and one-half pints of water, four tablespoonfuls of butter, four tablespoonfuls of flour, two tablespoonfuls minced onion, ‘one tablespoonful of carrot, one whole clove, one tablespoonful of Bovril, one baked sour apple, one generous teaspoonful of salt, one third teaspoonful of pepper

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