Brown Sauce
From English and French cookery, 1890
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 30. The excerpt below is the record exactly as published.
Brown Sauce. — Melt 2 ounces of butter in a saucepan, and add 1 ounce flour, stirring until it is a brown colour. Add boiling stock to render it of cream-like consistency, season to taste, and bring to desired colour with a little 1 Couleur Parisienne
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