Brown Sauce

Ingredients

• 1 tablespoon of butter
• 2 tablespoons of flour
• 1 pint of hot milk
• ½ teaspoon salt
• ½ saltspoon white pepper
• a dash of cayenne

Method

1. 1

   Melt butter in a saucepan until it begins to change color, then add flour and stir briskly.

2. 2

   Add hot milk, pour in slowly, beat hard, add salt, white pepper and cayenne.

3. 3

   When ready to use, add a heaping tablespoon butter and let it melt in the sauce.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 52. The excerpt below is the record exactly as published.

2 tablespoons of flour and stir briskly. Add 1 pint of hot milk, or milk and water in equal proportion, or water, pour in slowly, beat hard, add % teaspoon salt, % saltspoon white pepper and a dash of cayenne. When ready to use, add 1 heap- ing tablespoon butter and let it melt in the sauce. This is ex- cellent for plain white sauce, or drawn butter sauce. For Brown Sauce. Use the above recipe, but allow the flour and butter to brown. Use for soups, stews or gravies for meat and fish. Brown Mushroom Sauce. Two tablespoons butter, y^ teaspoon onion juice, 3 tablespoons of flour, 1 cup of brown stock, ^ teaspoon of salt, % teaspoon pepper. Cook onion in butter until a light brown. Remove onion and stir butter until well browned, add flour with the seasoning. Brown the flour, add stock gradually. Chop % cup mushrooms and simmer for a few minutes in their liquor. Add to sauce when ready to serve. Mint Sauce. Six tablespoons of vinegar, 3 tablespoons of mint, 2 teaspoons of powdered sugar, 1 toasi)Oon of salt; mix well. Let stand 1 huur before serving. Serve with lamb. Mint Sauce. Take a handful of mint, rinse in cold water, chop very fine, then put in saucepan % cup of vinegar, 2 dessert spoons of granu- lated sugar and the mint. Let it simmer 10 minutes. It can be used hot or cold for meats. KENTUCKY BKCEIPT BOOK. 87 Sauce for Lamb or Mutton. One coffee cup of chopped raisins, 1 teaspoon salt, 2 table- spoons granulated sugar, 1 handful of fresh mint, 5 tablespoons toma- to catsup. Put all ingredients in chopping bowl, exceot tomato cat- sup, chop fine, add the catsup and serve cold with meat. Brown Sauce for Beef. Heat 1 coffee cup of stock, blend 1 tablespoon of butter

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