Brown Sauce

Ingredients

• Two tablespoons of butter
• a tablespoon of Tarragon vinegar
• the same of Worcester sauce
• half a tablespoon of chopped capers
• a teaspoon of anchovy sauce
• a wine-glass of bouillon

Method

1. 1

   Heat butter until brown and sizzling, then add vinegar, Worcester sauce, capers, anchovy sauce, and bouillon.

2. 2

   Boil for three minutes.

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 44. The excerpt below is the record exactly as published.

brown sauce. AH other sauces are more or less based on these two. The great Car6me resigned the position of Master of the Mouth to George IV. after only a few weeks' service, and at an hono- rarium of ;^iooo a year, because he could not bear the English climate. His culinary swan-song took the form of a wondrous sauce, now alas ! lost, which he called la derniere pensie de Car erne. A quite excellent and easily prepared sauce, which the very poorest households can make, and which will give zest to the simplest meal, is that described in the Delamere Cookery Book. This is the recipe for Plea- sant Companionship sauce. A kind word will stir up the dormant appetite, while a 1 64 THE CHAFING DISH harsh one will extinguish it, and, what is worse, will check the digestion of nutriment already taken. Such sauce may be regarded as Moral Sauce. Reasoning from these winged words, we may infer that the remark so often heard from the mouths of little girl-children in the street : " Now, I won't 'ave none o' your sauce ! " must really mean that there is a lack of Moral Sauce in the family circle. In the recipes for the following sauces, 1 have purposely kept the ingredients as simple as possible ; they are all reliable and appeti- sing. As to which sauce appertains especially to which fish or meat, I do not propose to enter. That is a matter of taste, experience, and individuality, and I need hardly add that a white sauce does not go well with brown meat, nor brown sauce with white meat. Such admonitions are surely unnecessary to the advanced Chafist. i Butter Sauce. Two tablespoons of butter, the same of flour ; melt and mix together in the Dish, SAUCES 165 bring to boiling-point and allow to boil up for half a minute, then pour in a cupful of boiling water, to reduce the same to the con- sistency of cream ; boil up again, stirring all the time, add a squeeze of lemon before serving. White Sauce. Mix well in the Chafing Dish two table- spoons of flour, one of butter, a small grating of nutmeg, a little pepper and salt ; add a tumbler of milk ; hot it up, stirring the while, and strain before using. Brown Sauce. Two tablespoons of butter. Heat and stir until it is brown and sizzling, then add a tablespoon of Tarragon vinegar, the same of Worcester sauce, half a tablespoon of chopped capers, a teaspoon of anchovy sauce, and a ' wine-glass of bouillon. Boil up all this for three minutes. 1 66 THE CHAFING DISH Piquant Sauce. Mix up in the Dish a teaspoon of each of the following, chopped finely : gherkins, capers, shallots (or mild onions) ; add half a teaspoon of black pepper and a tablespoon of vinegar. Boil this for three minutes, then add a wine-glass of bouillon

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