Brown Sauce

Ingredients

• two ounces of butter
• two or three large onions
• about two pounds of knuckle of veal
• a quarter of a pound of lean bacon
• two cloves
• a tablespoonful of salt
• two bay leaves
• a gill of water

Method

1. 1

   Rub two ounces of butter over the bottom of a stewpan; peel and slice the onions, lay them on the bottom, add two pounds of knuckle of veal and a quarter of a pound of lean bacon.

2. 2

   Set it on a brisk fire for ten minutes, then stir well, subdue the fire, and stir until it has a nice brown colour.

3. 3

   Fill the pan with three quarts of water, boil, skim off the fat, and simmer for one to one and a half hours.

4. 4

   Pass through a sieve into a basin.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 207. The excerpt below is the record exactly as published.

brown sauce reduced with white wine. Brown Sauce. Rub two ounces of butter over the bottom of a stew- pan ; peel two or three large onions, cut them in thick slices, lay them on the bottom, cut into small pieces about two pounds of knuckle of veal (half veal and beef can be used ; or if no veal all beef), all meat, or three pounds if with bone, a quarter of a pound of lean bacon 521 BANQUETS OF THE NATIONS cut small, two cloves, a few peppercorns, a tablespoonful of salt, two bay leaves, a gill of water

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