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Brown Sauce
From Miss Cameron's cookery book, 1898
Serves 4
Any kind of wine may be added according to taste.
Presented as published in 1898. 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 Miss Cameron's cookery book (1898) by Ida Cameron, page 38. The excerpt below is the record exactly as published.
Brown Sauce. Fry in 2 oz. of butter some ohopped-up onions, carrots, mushrooms, and beetroot ; when brown, stir in 1 tablespoonful of cornflour or flour, and add 1 pint of brown stock
Cook this with the app: pantry check, scaling, and the assistant.