Brown Sauce

Ingredients

• 1 oz. butter
• 1 tomato or small piece of carrot
• 1 oz. flour
• 1 pt. brown stock
• seasoning

Method

1. 1

   Melt butter, add chopped tomato or carrot, then flour.

2. 2

   Gradually add brown stock while stirring.

3. 3

   Season to taste.

As published

This recipe was extracted from Berridge House recipe book (1910), page 2. The excerpt below is the record exactly as published.

i oz. flour, \ pt. milk, i oz. butter, or milk and stock, salt and pepper, Method. — Melt the butter in a lined pan. Cook the flour well in it, but do not let it brown. Remove from fire and add liquid gradually. Boil well — stirring all the time. When thoroughly cooked add seasoning, and if too thick a little more liquid. A squeeze of lemon juice may also be added. Parsley Sauce Above sauce made with stock and milk, plus one dessertspoonful of finely chopped parsley. IO COOKERY RECIPES Caper Sauce Add to white sauce one tablespoonful of chopped capers, and one tablespoonful of liquor from capers. Anchovy Sauce White sauce made with fish stock and milk, with one dessertspoonful of anchovy essence and one drop of carmine, if necessary. 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.