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Brown Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
A versatile sauce for various dishes.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 268. The excerpt below is the record exactly as published.
Brown Sauce. — Melt two ounces of butter in a small saucepan, and add one ounce of flour, stirring until it is of a brown colour. Then add sufficient boiling water to render it of a cream-like consistency, and season to taste with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.