Brown Sauce

Ingredients

• One carrot
• one turnip
• one half stock of celery
• one table-spoonful of mushroom catchup
• six drops of caramel
• two ounces of butter
• three quarter ounces of flour
• three gills of second stock
• one salt-spoonful of salt
• one half salt-spoonful of pepper

Method

1. 1

   Melt the butter in a frying pan, wash and pare the turnip and carrot, slice them into the melted butter along with the celery.

2. 2

   Brown the vegetables well, then stir in the flour.

3. 3

   Gradually add the stock while stirring constantly.

4. 4

   When it boils, season with salt and pepper, and flavor with catchup.

5. 5

   Cook for two minutes, then add caramel and strain into a gravy-boat.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 118. The excerpt below is the record exactly as published.

Brown Sauce. — One carrot, one turnip, one half stock of celery, one table-spoonful of mushroom catchup, six drops of caramel, two ounces of butter, three quarter ounces of flour, three gills of second stock, one salt-spoonful of salt, one half salt-spoonful of pepper

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