Brown Sauce

Ingredients

• Two ounces of butter
• one ounce of flour
• as much boiling water as will make it the thickness of cream
• season with pepper
• and salt

Method

1. 1

   Melt the butter in a frying-pan or saucepan; add the flour, stirring till it is of a brown colour; add boiling water to achieve the thickness of cream, and season with pepper and salt.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 63. The excerpt below is the record exactly as published.

Two ounces of butter and one ounce of flour. Melt the butter in a frying-pan, or saucepan ; add the flour no VEGETARIAN COOKERY, stirring till it is of a brown colour ; add as much boiling water as will make it the thickness of cream, and season with pepper and salt. No. 182. — Butter Sauce (Melted Butter). Tv’o ounces of butter, one large tea-spoonful of flour, and two table-spoonfuls of milk. Cut the butter in small pieces that it may melt more readily ; put it in a clean block-tin saucepan (kept for the purpose) ; add the flour and milk, well mixed, and about quarter of a pint of water ; shake it round the same way over the fire till at the point of boiling ; let it stand one or two minutes off the fire ; boil it up, and it mil then be ready. It should be about the thickness of good cream. Milk mixes mth the butter much better than water alone. If the butter sauce should be oiled, -which it is desirable to avoid, put in a spoonful of cold watei’, and stir it well with a wooden spoon ; if very much oUed, pour it from one vessel to another, till it becomes right. No. 183. — Butter Sauce. Three ounces of butter, one table-spoonful of flour, three quarters of a pint of water, a dessert-spoonful of -vinegar, a salt- spoonful of salt, and one-eighth as mueh fine white pepper. Mix the floiu: and two ounces of butter together ; set it on the fire in the saucepan with the water, constantly stii'ring it the same way till at the point of boiling ; add the vinegar, salt, and pepper ; stir it well, and pass it through a tin strainer ; return it into the pan ; add an ounee of butter, and stii‘ it till melted over a moderate fire, but do not allow it to boil. No. 184. — Celery Sauce, Two roots of celery, one small onion, one ounce of flour, one ounce of butter, and quarter of a pint of cream. Clean and cut the celery and onion i-ather small ; stew them in a pint of water till quite tender ; stir in the flour and butter, previously mixed together, till the butter is quite melted, adding pepper and salt ; simmer gently quarter of an hour ; VEGKTARIAN COOKERY. Ill then rub it through a tin sti'ainer with a wooden spoon ; return it into the pan ; add the cream, and stir it on the fire till it boils. It should be about the same consistency as onion sauce (No. 196). No. 185.— Cream Sauce. Half a pint of cream, one tea-spoonful of arrowroot, and one table-spoonful of milk. To a small tea-spoonful of arrowroot, or potato-flour, add a table-spoonful of cold milk ; rub it smooth with a wooden spoon ; add gradually the boiling cream ; when- well mixed, season with pepper and salt ; stir it over the fire till it just boils, and serve immediately. This sauce may be used with asparagus, or any other boiled vegetables, as a substitute for butter sauce. No. 186. — Cream Sauce for Puddings. Half a pint of cream, one tea-spoonful of arrowroot or potato- flour, and one table-spoonful of milk. To the arrowroot add the milk, cold ; rub smooth, and add gradually the cream, previously boiled ; when well mixed, stir it on the fire till it boils, adding sugar and almond flavour, or lemon -peel, and serve immediately. No. 187. — Cucumber Sauce. Two ounces of butter, one dessert-spoonful of flour, two ounces of pickled cucumbers, and two table-spoonfuls of cream. Put the flour and butter in a saucepan, with two table- spoonfuls of water ; add pepper and salt ; when it boils, put in the cucumber, cut very small ; let it stew gently about five minutes, and then stir in the cream, or two table-spoonfuls of brown sauce. No. 188. — Curry Sauce. Stir a little curry powder into. either brown or butter saucel No. 189. — Egg Sauce. Six eggs, one third of a pint of butter sauce, three table- spoonfuls of cream, and one ounce of butter. 112 VEGETARIAN COOKERY. Boil the eggs quiekly five minutes, then put them in cold water, and when cool, peel and cut them in small pieces. Boil the butter sauce with the cream gently five minutes, adding a little white pepper and salt

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