Brown Sauce
From Berridge House recipe book, 1910
If the stock is not a good colour the onion should first be fried in the butter and removed before the roux is made.
Presented as published in 1910. 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 Berridge House recipe book (1910), page 3. The excerpt below is the record exactly as published.
Brown Sauce i oz. butter, i tomato or small piece i oz. flour, of carrot, i small onion, \ pt. brown stock, seasoning
Cook this with the app: pantry check, scaling, and the assistant.