Brown Sauce

Ingredients

• two gallons of water
• two ounces of fecule flour
• two wine glasses full of Sherry or Madeira or mushroom juice
• teaspoonful of peppercorn
• half stick of celery
• two bay leaves
• sprig of thyme
• sprig of parsley

Method

1. 1

   Add the ham fat and a little dripping.

2. 2

   Allow to simmer for a quarter of an hour.

3. 3

   Add the meat and fill up with two gallons of water, adding a bouquet garni, half stick of celery, and a teaspoonful of peppercorn.

4. 4

   Boil for five hours, skimming off fat and filling up with boiling water.

5. 5

   Strain through a coarse strainer and allow liquor to stand until next day to remove fat.

6. 6

   Place liquor in a clean stock-pot and bring to boil.

7. 7

   Dissolve fecule flour in Sherry or Madeira, stir into boiling stock until thickened, then boil quietly for two or three minutes.

8. 8

   Add coloring until light brown, strain through fine muslin, and stir occasionally until cold.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 5. The excerpt below is the record exactly as published.

two gallons of water, also adding a bouquet garni (two bay leaves, sprig each of thyme and parsley, tied in a bunch), half stick of celery and teaspoonful of peppercorn. Boil for five hours, oc- casionally skimming off fat, but always filling up to two gal- lons with boiling water. Now strain through a coarse strainer and allow liquor to stand until next day, when remove fat which has risen. Place liquor in a clean stock-pot and bring to boil. Take in a bowl two ounces of fecule flour, or arrowroot, well dissolve it in two wine glasses full of Sherry or Madeira or mushroom juice (or water, if economy be desired). Now keep stirring boiling stock and while stirring, add slowly the foregoing liquid until stock thickens. Now remove from fire and allow to boil quietly for two or three minutes. Add col- oring matter until a light brown. Strain through fine muslin and the result is a Brown Sauce. Place this in a large basin and stir occasionally until cold, thus preventing fermentation. By boiling this mixture and putting into a clean bowl every second day this sauce will keep until all used up. White Thick Stock for Soup and Sauces. This recipe is known only to Chefs of great repute and is one of the leading white sauces in all cooking. METHOD. — Make the same stock as for Brown Sauce but omit tomato^and coloring and anything which would tend to color. Also be sure to add no game. Blanch and chop finely one onion and one carrot. Dry these and place in a frying pan with one ounce of butter and a teaspoonful of castor sugar. Fry until vegetables are just soft but not colored. STANDARD COOKERY. 3 Melt in a stewpan half pound of butter to which add suffi- cient flour to make a paste. Fill up slowly with two gallons of stock, well mixing, and add the vegetables as above with the addition of a bouquet garni. Place on fire, stirring continually, until boiled. Then allow to simmer gently for one hour, oc- casionally skimming off fat and adding boiling water as re- quired. Chicken Consomme. This is prepared exactly as the other, but after clarifying, you take off the breast of a chicken or fowl, put the carcase in oven until light brown. Drop this free of grease into con- somme and allow to simmer for one hour or one and a half hours. Clear Game Soup. Exactly the same process. Take any game, grouse, hare, partridge, etc., etc. In serving game soup a wineglassful of Madeira is a great improvement. Fish Consomme. Fillet three soles of Whiting. Take the bones and place in a stewpan into which has previously been dropped butter about size of an egg. Half a chopped onion, half a carrot minced (both previously blanched ); one bayleaf, sprig of thyme, lit- tle parsley, teaspoonful of peppercorn

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