Brown Sauce

Ingredients

• £ pint brown stock
• 1 small onion
• 1 small carrot
• 1 ripe tomato
• 1 oz. of butter or dripping
• 1 oz. of flour
• 1 dessert-spoonful of mushroom ketchup
• 1 teaspoonful of vinegar
• salt
• pepper

Method

1. 1

   Peel and chop the onion, scrape and slice the carrot and slice the tomato.

2. 2

   Melt the butter or dripping in a casserole, when hot add the flour, then all the vegetables, and fry a little, stir over the fire until nicely browned; now add the tomato, vinegar, ketchup, and stock, stir until it boils, skim well, and allow to simmer for about half an hour.

3. 3

   Strain and season to taste.

Nutrition per serving

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 42. The excerpt below is the record exactly as published.

brown sauce or bechamel, also a few mushroom trimmings, if handy, and cook gently tor twenty minutes or longer, adding a little stock, if found too thick. When done, strain and season to taste. JBtrown Sauce. Take £ pint brown stock, 1 small onion, 1 carrot, 1 ripe tomato, 1 oz. of butter or dripping, Casserole Cookery 87 1 oz. of flour, 1 dessert-spoonful of mushroom ketchup, 1 teaspoonful of vinegar, salt and pepper. Peel and chop the onion, scrape and slice the carrot and slice the tomato. Melt the butter or dripping in a casserole, when hot add the flour, then all the vegetables, and fry a little, stir over the fire until nicely browned ; now add the tomato, vinegar, ketchup, and stock, stir until it boils, skim well, and allow to simmer for about half an hour. Strain and season to taste. (Inrrg Sauce. Peel and slice a small onion, scrape and slice a small carrot

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