Brown Sauce

Ingredients

• Slice 1 onion
• fry in butter until it changes color
• 1 pint of gravy from roast beef
• 1 heaping teaspoon mustard
• salt and pepper
• 1 tablespoon Worcestershire sauce

Method

1. 1

   Fry onion, add gravy, mustard, salt, and pepper.

2. 2

   Boil once; thin with stock if too thick, pour through a fine sieve.

Nutrition per serving

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 59. The excerpt below is the record exactly as published.

Brown sauce may be used instead of white sauce. Cream Sauce. One pint of cream, 1 tablespoon butter, ^ teaspoon salt, 2 table- spoons sifted flour, a dash of cayenne pepper. Heat cream, then add butter and flour well blended and the seasoning. Serve with vegetables. This sauce is nice for croquettes by using % pint of chicken stock and V2 P^^ of cream. Sauce Julienne. To three-quarters of a cup of Mayonnaise, add % teaspoon each of finely chopped capers and parsley, 1 gherkin chopped fine, % can of tomatoes, strained and cooked until reduced to 2 table- spoons. Served with any kind of fried "fish. Creole Sauce. Two tablespoons of chopped onion, 2 tablespoons of green pepper chopped fine, 2 tablespoons of butter, 2 tomatoes, ^ cup of sliced mushrooms, 6 stoned olives, 1 1-3 cups of brown sauce, salt and pepper. Use sherry wine for seasoning. Cook onions and pepper with butter 5 minutes; add the tomatoes, mushrooms and olives; cook a few minutes and then add brown sauce. Bring to boiling point. Serve with boiled beefsteak. Drawn Butter Sauce. One-third cup of butter, 2 heaping tablespoons of fiour, 1^^ cups of hot water, salt and pepper. Melt half of butter, then add flour and seasoning, adding gradually the hot water. Boil 6 minutes, then add rest of butter. Cook a minute. Caper Sauce. Use recipe for drawn butter sauce, with % cup of capers add- ed. Serve with mutton and steaks. Brown Sauce. Two tablespoons of butter, ^ teaspoon onion juice, 3 table- spoons of flour, 1 cup of brown stock, % teaspoon of salt, % tea- spoon of pepper. Cook onion in butter until light brown; remove onion and stir butter until well brown. Add flour with the season- ing. Brown the flour, adding stock gradually. Chop % cup of mush- rooms and simmer for a few minutes in their liquor. Add the sauce when ready to serve. Celery Sauce. Boil 1 head of celery in cold water until tender, then press KEKTUCKY RECEIPT BOOK. 99 tjirough a sieve. Beat yolk of 1 egg and add to it strained juice of 1 lemon, the celery and 4 tablespoons gravy from fowl, salt and pep- per. Mix well and serve with meat or fowl. Cranberry Sauce. One quart of cranberries, 1 quart of sugar, 1 teacup cold water. Wash cranberries and put in saucepan with the water. After it boils 15 minutes, add sugar, and stir frequently; cook about 25 minutes. To mold cranberries, when done press through sieve into a- mold, that must be rinsed in cold water. Brown Sauce. Slice 1 onion and fry in butter until it changes color ; then add 1 pint of gravy from roast beef, 1 heaping teaspoon mustard, salt and pepper, and 1 tablespoon Worcestershire sauce

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