Brown Sauce

Ingredients

• Half an ounce dripping
• Half an ounce flour
• Half-pint second stock
• One onion
• Small piece of carrot
• One dessertspoonful ketchup
• Pepper and salt

Method

1. 1

   Prepare carrot and onion, dry well, and cut in thin slices.

2. 2

   Melt the dripping, fry the vegetables slightly, add the flour, and stir carefully over a slow fire till of a good brown colour.

3. 3

   Add stock by degrees, also a pinch of salt.

4. 4

   Boil up, and skim thoroughly.

5. 5

   Put on the lid, and simmer the sauce steadily for thirty to forty minutes, stirring and skimming when necessary.

6. 6

   Strain, and reheat.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 27. The excerpt below is the record exactly as published.

Brown Sauce. Half an ounce dripping. Half an ounce flour. Half-pint second stock. One onion. Small piece of carrot. One dessertspoonful ketchup. Pepper and salt

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