Brown Sauce

Ingredients

• one pint of clear brown stock
• three generous table-spoonfuls of butter
• three level table-spoonfuls of flour
• two of chopped onion
• one of chopped carrot
• one clove
• one teaspoonful of salt
• a little pepper

Method

1. 1

   Cook the vegetables and the butter together, slowly, for half an hour; then draw the stew-pan forward to a hot part of the range.

2. 2

   Stir until slightly browned; then add the flour, and stir until browned.

3. 3

   Gradually add the stock, and stir until it boils.

4. 4

   Add the salt, pepper, and clove, and simmer for twenty minutes.

5. 5

   Strain, skim off the fat, and serve.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 243. The excerpt below is the record exactly as published.

brown sauce ; add one can of mushrooms to it, and simmer for five minutes. Mushroom White Sauce. Make a white sauce; after straining, add a can of mushrooms, and cook for five minutes longer. Supreme Sauce. For one quart of this sauce use one pint of rich chicken stock, two pounds of shin of veal, one quart of water, one teacupful of butter, five table-spoonfuls of flour, one small onion, one slice of carrot, two cloves, a bit of mace, MEAT AND FISH SAUCES. 467 a slight grating of nutmeg, one bay leaf, a sprig of pars- ley, two level teaspooufuls of salt, one-third of a tea- spoonful of white pepper, and half a pint of chopped mushrooms. Cut the veal in small pieces, and put it into a stew-pan with the quart of cold water, the spice and vegetables. Cook slowly for four hours. Strain, and put away to cool ; when cool, skim carefully. Add this stock (which should be a clear jelly) to the chicken stock. Put the butter into a stew-pan, and on the fire ; when it be- comes hot, but not brown, add the flour, and stir until smooth and frothy. Draw the pan back, and stir until the mixture cools slightly ; then gradually add the veal and chicken stocks. Stir until this boils; add the chopped mushrooms, salt, and pepper. Move the sauce- pan back where the heat will be just enough to keep the sauce bubbling at one side of the pan. Cook with the cover off the stew-pan for two hours ; then skim off the butter and strain the sauce through a fine sieve. This sauce should be clear and velvety. To obtain this result, great care must be taken to have the stock used rich and clear, and to have the simmering done slowly. * Brown Sauce. For one pint of sauce use one pint of clear brown stock, three generous table-spoonfuls of butter, three level table-spoonfuls of flour, two of chopped onion, one of chopped carrot, one clove, one teaspoonful of salt, and a little pepper

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