Brown Sauce

Ingredients

• 1 pint of brown stock
• 1.5 oz. of flour
• 2 oz. of butter
• 4 mushrooms
• 1 carrot
• 1 small onion
• 1 shalot

Method

1. 1

   Peel and chop mushrooms, carrot, onion, and shalot.

2. 2

   Melt butter in a stewpan, add vegetables and fry until brown.

3. 3

   Stir in flour, add brown stock, and bring to a boil.

4. 4

   Simmer for 10 minutes, skim off butter, season with salt and pepper.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 103. The excerpt below is the record exactly as published.

2 oz. of butter ? o 2 i| oz. of flour o oh 6 mushrooms o 3 Half a pint of cream 1 o The juice of half a lemon o oj 2 Time required (if the Stock is made), about half an hour. Now we will show you how to make White Sauce. 1. We put two ounces of butter into a stewpan. 2. We put the stewpan on the fire, and when the butter is melted we stir in one ounce and a half of flour with a wooden spoon. 3. We add one pint of white stock (see Lesson on "Stock"), and stir it until it boils. 4. We take half a dozen mushrooms, wash them and peel them. 5. We add them to the sauce. 6. We let it come to the boil again, then move the stew- pan to the side of the fire, with the lid half on, to simmer for twenty minutes, to throw up the butter. 7. As the butter rises we skim it off with an iron spoon. 8. We pour the sauce through a tammy cloth into another saucepan. 9. We put this saucepan on the fire, and stir till it boils, then add half a pint of cream, take half a lemon, and squeeze in the juice, and let the sauce boil well, for from three to five minutes. 10. We pour it into a basin and stir while it cools, it is then ready for use. 268 National Training School for Cookery. SAUCES. Lesson No. 2. INGREDIENTS. 1 pint of brown stock ih oz. of flour Salt and pepper . . . . 2 oz. butter 4 mushrooms 1 carrot 1 small onion 1 shalot s. d. o 7\ o o\ O 2 O 2 I I Time required, about 15 minutes. Now we will show you how to make Brown Sauce. 1. We take four mushrooms (if large, or six small), cut off the end of the stalks, wash them well in cold water, and peel them. 2. We take one carrot, wTash it, scrape it clean, and cut it in slices. 3. We take one small onion, and a shalot, wash them, peel them, and cut them in slices. 4. We put two ounces of butter into a stewpan, and put it on the fire to melt. 5. When the bittter in the stewpan is melted, we add all the vegetables, and let them fry brown ; we also stir in two ounces of flour, and mix it into a smooth paste with a wooden spoon. 6. We now add one pint of brown stock, and stir the sauce smoothly over the fire, until it boils and thickens. N.B. — The mushrooms might be omitted if liked, and the sauce flavoured according to the dish with which it is to be served. 7. We then move the stewpan to the side of the fire, and let it simmer gently for ten minutes. Lessons on Making Sauces. — Brown Sauce. 269 8. We must watch it carefully, and skim off all the butter as it rises to the top of the sauce. 9. We season the sauce with pepper and salt according to taste. N.B. — If the satice is not brown enough in colour, a teaspoonful ofcaramet {burnt sugar) might be stirred into it. N.B. — For making caramel (browned sugar) for colouring gravies, &c. We put a quarter of a pound of moist or loaf sugar into an old saucepan, and put it on the fire and let it burn until it has become quite a dark brown liquid ; we add to it half a pint of boiling water and let it boil for five minutes, stirring it occasionally ; we then strain it, and pour it in a bottle, and it is ready for use at any time. 10. We now strain the sauce through a tammy sieve into a basin, and it is then ready for use. 270 National Training School for Cookery. SAUCES. Lesson No. 3. MAYONNAISE SAUCE. Average cost of "Mayonnaise Sauce' {not quite half a pint). INGREDIENTS. d 2 eggs ^ Salt and pepper } L 1 teaspoonful of common vinegar ) 2 ^ a teaspoonful of mustard > « i teaspoonful of Tarragon or French vinegar ) 2 i gill of salad oil 6 Time required, about io minutes. Now we will show you how to make Mayonnaise Sauce. 1. We take two eggs and put the yolks in one basin and the whites (which will not be wanted) into another basin. 2. We take a wooden spoon and just stir the yolks enough to break them. 3. We add to them a saltspoonful of salt, and half a salt- spoonful of pepper. 4. We take a bottle of salad oil, and, putting our thumb half over the top, pour in, drop by drop, the oil, stirring well with a whisk the whole time ; a gill of oil will be sufficient. 5. We now stir in smoothly a teaspoonful of Tarragon or French vinegar, and a teaspoo7tful of commo'A vinegar, also half a teaspoonful of ready-made mustard, according to taste. 6. The sauce is now ready for use. Lessons on Making Sauce. — Piquante Sauce. 271 SAUCES. Lesson No. 4. SAUCE PIQUANTE Average cost of Sauce Piquante or sharp sauce [about half a pint) INGREDIENTS. 1 shalot

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