Brown Sauce (Alternate)

Ingredients

• Three tablespoonfuls of butter
• two tablespoonfuls of flour
• one teaspoonful of salt
• one-quarter teaspoonful of pepper
• one teaspoonful of Bovril
• three gills of water

Method

1. 1

   Put the butter in a frying-pan, and set on the fire.

2. 2

   When hot, add the flour, and stir until smooth and brown.

3. 3

   Draw the pan back to a cooler place, and gradually add the cold water, stirring all the time.

4. 4

   When this boils, add the salt, pepper and extract of meat, and simmer for six minutes.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 29. The excerpt below is the record exactly as published.

one teaspoonful of Bovril, one teaspoonful of salt, one-third tea- spoonful of pepper, three gills of water, one can of mushrooms, one gill of mushroom water. . Put the butter in a frying-pan, and set on the fire. When hot, add the flour, and stir until smooth and brown. Gradually add the cold water, stirring all the time. Now add the extract of meat, the mushroom water, salt ‘and pepper. Simmer for five minutes; then add the mushrooms, and simmer for five min- utes longer. Miss A. M. Sharp, Teacher of Piano, has purchased a new 3 pedalled Morris Upright Piano from W. H. Lracu, 49 Metcalfe St. The touch of the Morris is elastic. 79 BOVRIL ECURES ===> Appetising, Nourishing Gookery Crete AU BRIAN D SAUCE One pint of Spanish sauce, two tablespoonfuls of butter, one tablespoonful of lemon juice, one teaspoonful minced tarragon, one teaspooniul of minced parsley, one-half teaspoonful of Bovril, one gill of sherry. Put the Spanish sauce, extract of meat and the sherry in a saucepan, and stir until the mixture begins to boil; then add the other ingredients. Draw the saucepan back, and cook for tive minutes, without boiling. BROWN SAUCE. One and one-half pints of water, four tablespoonfuls of butter, four tablespoonfuls of flour, two tablespoonfuls minced onion, ‘one tablespoonful of carrot, one whole clove, one tablespoonful of Bovril, one baked sour apple, one generous teaspoonful of salt, one third teaspoonful of pepper. Cook the vegetables and butter together slowly for twenty minutes. Now draw the pan to a hotter part of the stove, and stir until the butter separates; then press the butter from the vegetables, and put them in a saucepan. Put the flour with the butter remaining in the pan, and stir until smooth and brown. Gradually add the water, stirring all the time. Boil for three minutes, and turn into the stewpan with the vegetables. Add all the other ingredients, and simmer for fifteen minutes. Strain, and serve, or use for the foundation of other sauces. This sauce may be used with any kind of fish, meat or game that would, require a brown sauce. The apple may be omitted. PIOUANTE, SAUGE: Three gills of water, two tablespoonfuls of butter, one and one-half tablespoontuls of flour, one-half teaspoonful of Bovril, 9 Sugar Cured HARPER S HAMS AND BACON are the best. 76 Benson’s Canada Prepared Corn Me re COO hatlN CGC: Silver Gloss Starch, Enamel Starch 4 FOR LAUNDRY Manufactured only by The Edwardsburg Starch Co., Ltd. CARDINAL, Ont. one level teaspoonful of salt, one-tenth teaspoonful of cayenne, one-half teaspoonful of sugar, two tablespoonfuls of tarragon vinegar, one tablespoonful of minced onion, one tablespoonful of minced cucumber pickles, one tablespoonful minced capers. Put the butter in a pan, and set on the stove. When hot, add the flour, and stir until smooth and brown. Gradually add the water. Stir until this boils; then add the extract of meat and the salt and pepper, and simmer for ten minutes. Put the vinegar, sugar and onion in a frying-pan, and set over the hot fire to boil for five minutes. Add this and the pickles and capers to the sauce, and, after boiling once, serve. This sauce may be served with roast or boiled meats, and some kinds of fried and broiled fish. ROMAN SAUCE. Put one teacup of water and one of milk on the fire to scald; stir in a tablespoonful of flour and three well-beaten eggs. Season with pepper and salt, two ounces of butter and a table- spoonful of vinegar. Boil four eggs, slice and lay over the dish. Serve with boiled tongue, beef, venison or fish. VAD RD EL Oa ESA Wiebe Add to one teacupful of fresh made drawn butter, the juice of one small lemon, chopped parsley, minced onions and thyme, cayenne pepper and salt. Beat while simmering. Serve with meat or fish. CONG Veen UC Loe One pint oysters, half a lemon, two tablespoonfuls butter, one tablespoonful flour, one teacupful milk or cream, cayenne and nutmeg to taste. Entrée Dishes, Ramikins, Soufflé Dishes, WI Aa HIT 2 DOES SERNA ES ALTER A Be AOE US THRIVE EE BATONS ARNETTE EARLE TOPE RTE NNER SS SRPRIS ONESELF BR SATA TDA RRS RMS DHAEST RS Lt F ren ch Fire Game Pie Dishes, Egg Poachers, Fish Entrée _ Bakers, French Filter Coffee Pots. Proof China 10 per cent discount on mentioning this book. A. T. WILEY & CO. 1803 Notre Dame St. and 2341 St. Catherine St. Ga BOVRIL DDS Flavour and Nourishment to. ssSsSoups, Entrees, etc. Stew the oysters in their own liquor five minutes, and add the milk. When this boils, strain the liquor and return to the saucepan. Thicken with the flour when you have wet it with cold water, stir it well in, put in the butter, next the cayenne (if you like it); boil one minute, squeeze in the lemon juice, shake it around well, and pour out. auc, PIlOUANT. Take one tablespoonful of chopped parsley and rub it to a paste, then add gradually, rubbing all the while, the yolks of three hard-boiled eggs; add a quarter of a teaspoonful of dry mustard, and a teaspoonful of Worcestershire sauce, mix until smooth, and add a tablespoonful of vinegar, two tablespoonfuls of butter, and a teaspoonful grated onion; then add gradually a half-pint of boiling stock, season with salt and pepper, and serve ate Once: MADE MUSTARD. Pour a very little boiling water over three tablespoonfuls of mustard; add one saltspoonful of salt, a tablespoonful of olive oil, stirred slowly in, and one teaspoonful of sugar; add the yolk of an egg beaten well, and’ pour in vinegar to taste. It is best eaten next day. Saude Ge ROBERT Place a piece of butter the size of an egg in the frying pan. When melted add a dessertspoonful of flour, and stir on a hot fire until’ the mixture is a dark brown... Season. Boil for 15 minutes. When ready to serve add a small spoonful of mus- tard. But do not put on the fire again. This is an excellent sauce for cutlets of veal or pork. | 2 Eagle Baking POWOGT ss" 78 james Gi. Rird 99 ST. URBAIN STREET Telephones The Only Bakery Fitted Here ed pipers 2 with Machinery throughout. BROWN SAUCE: Three tablespoonfuls of butter, two tablespoonfuls of flour, one teaspoonful of salt, one-quarter teaspoonful of pepper

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