Brown Sauce

Ingredients

• Three table-spoonfuls of butter
• Two table-spoonfuls of flour
• Two table-spoonfuls of chopped onion
• One table-spoonful of chopped carrot
• One table-spoonful of lemon juice
• One pint of stock or water
• One clove
• One tea-spoonful of salt
• One-quarter tea-spoonful of pepper

Method

1. 1

   Cook the vegetables in the butter slowly for half an hour; then brown them.

2. 2

   Add the flour and stir until brown.

3. 3

   Add the stock and stir until mixed, then add clove, salt, and pepper.

4. 4

   Simmer for twenty minutes, strain, skim off fat, add lemon juice, and serve.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 57. The excerpt below is the record exactly as published.

BROWN SAUCE. Three table-spoonfuls of butter. Two table-spoonfuls of flour. Two table-spoonfuls of chopped onion. One table-spoonful of chopped carrot. One table-spoonful of lemon juice. One pint of stock or water. One clove. One tea-spoonful of salt. One-quarter tea-spoonful of pepper

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