Brown Sauce

Ingredients

• 1 teacup of stock or water
• 1 £ tablespoon butter or lard
• 1 tablespoon flour
• A pinch of salt
• A pinch of pepper

Method

1. 1

   Melt the butter in a small enamel saucepan.

2. 2

   When melted and begins to sing, shake in the flour.

3. 3

   Stir quickly until mixed to a smooth brown paste.

4. 4

   Gradually pour in warmed stock or water, add salt and pepper, and bring to a boil.

5. 5

   Boil for 2-3 minutes while stirring, then keep warm until needed.

Nutrition per serving

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 68. The excerpt below is the record exactly as published.

i tablespoon flour. i tablespoon butter, lard or ground nut oil if nothing else is available. 1 teaspoon curry powder. A pinch of pepper. (Half a lime if obtainable). 1. Melt the butter in the small enamel saucepan. SAUCES. 141 When it is melted and begins to sing, add the curry powder. Stir quickly with a wooden spoon, and when it is well mixed with the butter, shake in the flour and continue stirring until you have a smooth paste looking like honey, but a little darker. 2. Pour in by degrees the milk which has been slightly warmed by standing it near the fire. Add the pepper and let the sauce come slowly to a boil. Keep boiling for two or three minutes, always stirring it, then stand it by the side of the tire to keep warm, bnt do not let it boil again. Note. Curry sauce served with fish can be made with a teacupful of the water the fish has boiled, in instead of milk. Brown Sauce. (I). 1 teacup of stock or water. i £ tablespoon butter or lard. J tablespoon flour. ] A pinch of salt

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