Brown Sauce

Ingredients

• two tablespoons of butter
• three tablespoons of flour
• one cup of brown stock

Method

1. 1

   Melt and brown butter, then brown flour in it.

2. 2

   Cool, and add brown stock.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 28. The excerpt below is the record exactly as published.

brown sauce. Constant beating renders the sauce smooth and glossy as nothing else can make it. If it should not be of the right thickness — if too thin, cook slowly for a few moments; if thick, add more liquid. Bread flour thickens more than pastry flour, and corn-starch more than either. Any sauce or gravy thickens while cooling - - even Sauces. 65 the short time between cooking and serving makes a noticeable difference. Allowance must also be made for the evaporation, which takes place if a saucepan of gravy is allowed to stand for a few moments uncov- ered, or even for making the sauce in a broad shallow pan, instead of a smaller deep one. Next, season it to suit the taste. Powdered season- ings, like salt, pepper, and mustard, may be mixed with the dry flour before it is put in the fat. Chopped onions may be fried in the fat before the flour is added. In general, it is better to season mildly than too highly. Such seasonings, as mushrooms, lobster, celery, shrimps, capers, etc., are previously prepared and put into the sauce not long before serving. French cooks often leave a sauce in a double boiler for an hour or more until much of the fat rises to the top and may be removed. White Sauce. Two tablespoons of butter and two tablespoons of flour to each cup of milk. Or one ounce of butter and one-half ounce of flour to each half pint of milk. One- fourth teaspoon of salt and a few grains of pepper. Thick Sauce for Croquettes or Souffles. Make like White Sauce using only one-half cup of milk. Thickening for Soups. Cook flour and fat together in the same way as for sauces, adding a double quantity of liquid or more when that is already thickened with the pulp of vege- tables, etc. 66 Home Science Cook Book. Drawn Butter Sauce. Use water or meat or fish broth instead of milk in a white sauce and add another equal portion of butter, cut in bits just before serving. Bechamel Sauce. For liquid, use half milk, half highly seasoned white stock and proceed as for white sauce. Brown Sauce. Melt and brown two tablespoons of butter, then brown in it three tablespoons of flour. Cool, and add one cup of brown stock

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