Brown Sauce

Ingredients

• One carrot
• one turnip
• one-half stalk of celery
• one tablespoonful of mushroom catsup
• six drops of caramel
• two ounces of butter
• three quarter ounces of flour
• three gills of second stock
• one saltspoonful of salt
• one-half saltspoonful of pepper

Method

1. 1

   Melt the butter in a frying pan, wash and pare the turnip and carrot, slice them into the melted butter along with the celery.

2. 2

   Brown the vegetables, then stir in the flour.

3. 3

   Gradually add the stock, stirring constantly.

4. 4

   When it boils, season with salt and pepper, and flavor with catsup.

5. 5

   Cook for two minutes, then strain into a gravy boat.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 72. The excerpt below is the record exactly as published.

two ounces of butter, one ounce of flour, one-half teaspoonful of salt, one-half teaspoonful of pepper, one saltspoonful of grated nutmeg. Drain the liquor from the oysters. Melt the butter in a saucepan, stir into it the flour and add to this by degrees the liquor from the oysters. When this mixture boils, throw into it the oysters and boil all together until the leaves of the fish begin to shrivel. Throw in the pepper, salt and nutmeg, and having boiled the milk in a separate saucepan, stir it in also ; then the saucepan must at once be removed from the fire otherwise the milk will curdle and the sauce be ruined. Egg Sauce. — One and one-half ounces of butter, three quarters of an ounce of flour, three gills of milk, one saltspoonful of salt, one saltspoonful of white pepper, two hard boiled eggs. Melt the butter in a small saucepan, stir into it the flour and by degrees add to these the milk. When this mijrture boils, throw into it the pepper and salt and let all cook together for two minutes. Remove the shells from the eggs, chop them into small irregular pieces, and stir these in. When this is done, the sauce is ready for use. Caper Sauce. — Two ounces of butter, one ounce of flour, one-half pint of milk, one-half pint of cold water one-half teaspoonful of white pepper, one-half teaspoon- ful of salt, two tablespoonf'.'ls of capers. 164 SWEE T AND SA yOS Y SA UCES. Put the butter into a small saucepan and let it melt. Stir into this the flour and the milk ; when this comes ^o the boiling point, by degrees pour in the water. Let the mixture again boil up, season with the pepper and salt, and let all boil together for two minutes. At the end of this time throw in the capers and retaove the saucepan from the fire, the sauce being now ready for use. Note.— When this sauce is i»epared to be used with a leg of mut ton, a half pint of the liquor from the boiling meat may be substitu- ted for the cold water with ej^cellent flavoring effect. Mint Sa,tice. — Two tablespoonfuls of chopped mint, six tablespoonfuls of vinegar, two tablespoonfuls of cold water, three tablespoonfuls of sugar. The mint before beipg chbpped should be thoroughly washed, and when washed and chopped it must be placed in a gravy boat, the vinegar and water poured over it, and throvi^ing the sugar in to this, all should be stirred until the sugar melts. This sauce is designed for roast spring lamb. •I"" "' Note. — Two tablespoonfuls of white wine are sometimes substitu- ted for the cold water in preparing this sauce. Tartare Sauce. — ^Yolks of two eggs, one gill of salad oil, one saltspoonful of salt, one-half saltspoonful of pepper, one tablespoonful of white wine vinegar, one- half teaspoonful of French mustard, one tablespoonful of gherkins. The vinegar and yolks of eggs must first be slightly beaten together in a small bowl. Add to these drop by drop the salad oil, taking^ care to stir one way all the BREAD SAUCE. 165 time. When this is done, season the mixture with the pepper, salt and mustard, add also the gherkins, finely chopped, and serve in a gravy boat with boiled salmon or cold meats. Nof E. — Capers may be used for this sauce if preferred, or if the < gherkins are not obtainable. Onion Sauce. — Two Spanish onions, one ounce of butter, one-half ounce of flour, three gills of milk, one saltspoonful of salt, one-half saltspoonful of pepper. Preparatory to making this sauce, soak the onions over night in water which must have been poured over them boiling. When required, take the onions from the soak, put them into a saucepan, and covering them with boiling water let them boil therein for half an hour. When boiled, take them from the water, chop them finely, and placing them in a bowl, cover them at once with the milk, in order to preserve their color. Melt the butter in a small saucepan, add the flour, and into this pour the onion and milk, when all must be allowed to come to the boiling point, and the pepper and salt then being added, the sauce must be permitted to boil thereafter for two minutes when it will be ready to serve. Bread Sauce. — Two ounces of bread, one-half pint of milk, one Bermuda onion, six pepper corns, one salt- spoonful of salt, one-half gill of white stock. Put the bread broken into convenient pieces into a bowl and cover it with jthe milk. Throw into the bowl also the onion, pepper corns and salt, together with the stock. Stir all together, after which, pouring the mixture l66 SWEET AND SAVORY SAUCfiS. into a small saucepan and placing this over the fire, allow all to cook slowly for half an hour. Skim out at the end of this time the pepper corns and onion, and serve the sauce in a gravy boat with roast fowl. Brown Sauce. — One carrot, one turnip, one-half stalk of celery, 6ne tablespponful of mushroom catsup, six drops of caramel, |wo ounces of butter, three quarter ounces of flour, three gills of second stock, one saltspoon- ful of salt, one-half saltspoonful of pepper

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