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Brown Sauce

Name: Brown Sauce
Yield: 4 servings
Ingredients: 1 pint hot stock; 2 tablespoonfuls minced onion; 2 tablespoonfuls butter; 2 heaping tablespoonfuls flour; % teaspoonful salt; 32 saltspoonful pepper; 1 tablespoonful lemon juice; Caramel enough to color

From Mrs. Lincoln's Boston cook book, 1884

Serves 4

The stock for brown sauces may be made from bones and remnants of any kind of meat.

Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 116. The excerpt below is the record exactly as published.

Brown Sauce. 1 pint hot stock. 2 tablespoonf uls minced onion. 2 tablespoonfuls butter. 2 heaping tablespoonfuls flour. % teaspoonful salt. 32 saltspoonful pepper. 1 tablespoonful lemon juice. Caramel enough to color

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