Brown Sauce

Ingredients

• a pint of water
• a slice of onion
• a slice of carrot
• a sprig of parsley
• a bay leaf
• a table-spoonful of beef extract
• two large table-spoonfuls of arrowroot
• one-third of a cupful of cold water
• a table-spoonful of butter

Method

1. 1

   In a saucepan, combine water, onion, carrot, parsley, bay leaf, and beef extract.

2. 2

   Cook for five minutes.

3. 3

   Add arrowroot mixed with cold water.

4. 4

   Season with salt and pepper, simmer for ten minutes, then add butter and strain the sauce.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 91. The excerpt below is the record exactly as published.

brown sauce around it. Or, if you prefer, have the sauce in a separate dish. Serve the roe on a small platter, giving a portion to each person with the fish. Or, the roe may be saved for a breakfast dish, This is the way to cook it : 180 MISS PARLOA'S KITCHEN COMPANION. Drop into boiling water, and cook gently for twenty minutes ; then take from the fire, and drain. Butter a tin plate, and lay the drained roe upon it. Dredge well with salt and pepper, and spread soft butter over it; then dredge thickly with flour. Cook in the oven for half an hour, basting frequently with salt, pepper, flour, butter, and water. Brown sauce is made ijj this manner : Into a saucepan put a pint of water, a slice of onion, a slice of carrot, a sprig of parsley, a bay leaf, and a table-spoonful of beef extract. Cook for five minutes ; then add two large table-spoonfuls of arrowroot mixed with one-third of a cupful of cold water. Season with salt and pepper, and simmer for ten minutes ; then add a table-spoonful of butter

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