Brown Sauce

Ingredients

• Take six mushrooms washed and peeled
• one carrot
• one shalot
• one small onion
• two ounces of butter
• one and a half ounce of flour
• one pint of brown stock

Method

1. 1

   Cut up the vegetables and fry them in butter till brown; stir in flour, then pour in brown stock.

2. 2

   Let it boil ten minutes, skim, season with pepper and salt, strain, and pour over the dish.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 55. The excerpt below is the record exactly as published.

BROWN SAUCE. Take six mushrooms washed and peeled, one carrot, one shalot, and one small onion. Cut up into a stew-pan and fry 86 landmarks club cook book. them in two ounces of butter till it becomes a good brown ; then stir in one and a half ounce of flour, and lastly pour in one pint of brown stock

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