Brown Sauce

Ingredients

• six mushrooms
• one carrot
• one shalot
• one small onion
• two ounces of butter
• one and a half ounce of flour
• one pint of light hock

Method

1. 1

   Fry mushrooms, carrot, shalot, and onion in butter until brown.

2. 2

   Stir in flour, then pour in light hock.

3. 3

   Boil for ten minutes, skim, season with salt and pepper, then strain.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 48. The excerpt below is the record exactly as published.

Brown Sauce Take six mushrooms washed and peeled, one carrot, one shalot, and one small onion. Cut them up and fry them in two ounces of butter till a nice brown, then stir in one and a half ounce of flour, and lastly pour in one pint of light hock

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