Brown Sauce

Ingredients

• 1 tablespoon butter or fat
• 1 cup stock
• 1 tablespoon flour
• Salt and pepper

Method

1. 1

   Brown the flour in the butter, stirring it until smooth; then add the seasoning and the stock, stirring constantly to prevent lumps.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 43. The excerpt below is the record exactly as published.

BROWN SAUCE 1 tablespoon butter or fat 1 cup stock 1 tablespoon flovir Salt and pepper Brown the flour in the butter, stirring it until smooth; then add the seasoning and the stock, stirring constantly to prevent lumps. If the sauce is to be served with a roast, use a little of the fat in which the meat was roasted instead of the butter and make the sauce in the roasting pan. For those who like the flavor of onion it is a good plan to roast an onion with the meat, adding it to the sauce. Onion juice, Worcestershire sauce, tomato catsup or mushroom catsup may be added as flavoring if desired. GIBLET SAUCE If brown sauce is to be served with roast chicken or turkey, boil the giblets three or four hours; mash or chop them, and add them to the sauce. Ill o A TTr'tr C* Planned for a DA U Cr/O Family of Four SAUCE PIQUANTE 1 cup brown sauce 1 tablespoon chopped capers 1 tablespoon vinegar 1 tablespoon chopped pickle 1 tablespoon chopped onion Vi teaspoon tarragon vinegar Make the brown sauce; add the other ingredients and serve. BREAD SAUCE 1/2 cup dry bread crumbs 1 tablespoon butter 1 cup milk '/4 teaspoon salt /^- 14 small onion sliced Dash of pepper Dash of nutmeg Have the crumbs very fine and dry; put them on the fire with the milk and onion. Bring to aboil; press through a sieve ; return to the fire; add the butter and seasoning and serve. This is used with partridges, quail and grouse. CREAM SAUCE 1 tablespoon butter 1 cup milk 1 tablespoon flour

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