Brown Sauce
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 275. The excerpt below is the record exactly as published.
BROWN SAUCE. Brown slowly in a saucepan one-half pound of butter, then mix with \\ six tablespoonfuls of hot vinegar, two tablespoonfuls of parsley, chopped very fine, and pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.