Brown Sauce

Ingredients

• 1 tbs. butter
• 2 tbs. flour
• 1 c. water or stock
• 1 c. stewed tomato
• 1 ts. salt
• Spk. pepper
• 1 ts. Worcestershire sauce

Method

1. 1

   Melt the butter, add the flour, and stir it until it is browned.

2. 2

   Add gradually the water or stock, pressing out all lumps; add the tomato and seasoning.

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 36. The excerpt below is the record exactly as published.

1 tbs. butter 2 tbs. flour 1 c. water or stock 1 c. stewed tomato } ts. salt Spk. pepper 1 ts. Worcestershire sauce RECIPE 121. } can tomato 1 slice onion } ts. salt Spk. pepper 2 tbs. butter 2 tbs. flour MINT SAUCE Wash the mint thoroughly, remove the leaves, and chop them fine ; add the sugar, lemon juice, and vinegar ; let it stand one half hour on the back of the range. Serve it hot or cold. GIBLET GRAVY FOR ROAST TURKEY, ETC. Clean and cook the giblets (liver, heart, and gizzard) until they are tender and chop them fine. Save the water in which the giblets were cooked. Pour off the liquid in the pan in which the turkey was roasted, and skim off about 6 tbs. fat; return the fat to the roasting pan, add 6 tbs. flour and stir it until the flour is well browned ; add slowly the giblet water and enough boiling water to make the consistency of medium white sauce, being careful to press out all lumps. Boil it five minutes, stirring it constantly ; strain it and add seasoning. Add the chopped giblets and serve it very hot. BROWN SAUCE Melt the butter, add the flour, and stir it until it is browned. Add gradually the water or stock, pressing out all lumps ; add the tomato and seasoning. TOMATO SAUCE Stew the tomato and onion for fifteen minutes; rub them through a strainer. Use the butter, flour, and 1 c. of strained tomato according to No. 25. Add the strained tomato to the sauce and boil it five minutes. Digitized by Google MEAT 95 Poultry The name " poultry " is given the flesh of domestic birds. Birds of all kinds are best when young. In selecting a chicken, choose one having soft cartilage at the end of the breastbone. Smooth skin, soft feet, and an abundance of pinfeathers are three other indications that the bird is young and tender. , In selecting a turkey, choose a short, plump bird having smooth, dark legs, and a soft gristly cartilage at the end of the breastbone. A cock turkey is better than a hen turkey unless the hen turkey is young, small, and plump. / All fowls are best if short and plump, with smooth legs and short blimt spurs. The black-legged ones are likely to be the more juicy. Cleaning Poultry. — Cut off the head and the feet and re- move any pin feathers without breaking the skin. Turn down the skin of the neck and cut off the neck close to the body ; pull out the windpipe and the crop. Make an inci- sion below the breastbone. Insert the hand slowly and firmly between the entrails and the wall of the body of the bird, then draw them out, being careful not to break the gall bladder. Lay them on the board; detach the heart and the gizzard. Split the gizzard to the lining and peel off the flesh without breaking the lining. Trim the heart. Care- fully remove the gall bladder from the liver. Cut out the oil bag from the tail. Singe the bird by holding it over burning paper. Wash it thoroughly inside and outside. Dry it well and prepare it for roasting, broiling, etc. RECIPE 122. ROAST CHICKEN , Remove any pin feathers and clean, singe, stuff, and truss the chicken. Place it on its back and rub the entire surface with 1 ts. salt, 3 tbs. butter, and 3 tbs. flour which have been creamed together. Put Digitized by Google 96 SECOND YEAR the chicken into a hot oven and bake it until it is brown, then reduce the tempera- ture ; baste it every ten minutes until it is cooked. When the meat is tender, the chicken is done. A 4-lb. chicken takes from li hr. to li hr. for cooking. For basting use 3 tbs. salt pork fat, or butter mixed with 1 c. boiling water. When this is used up, baste with the liquid in the pan. RECIPE 123. 2 c. stale-bread crumbs, or 1 c. cracker crumbs 1 ts. sage or poultry seasoning 1 ts. chopped onion (if liked) 2 tbs. butter ) c. boiling water 1 ts. salt Spk. pepper

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