Brown Sauce

Ingredients

• one ounce of butter
• one-half ounce of flour
• one cup of brown meat stock

Method

1. 1

   Melt the butter in a saucepan until browned, then stir in the flour and cook until a reddish brown hue is acquired before adding the liquid.

As published

This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 21. The excerpt below is the record exactly as published.

one ounce of butter, one-half ounce of flour, and one- half pint of liquid ; or, to express the same quantities in other terms, two level tablespoons of butter, the. same of flour, and one cup of Sauce BUTTER. Si 1. Melt the butter in a saucepan, stir in the dry Methods flour, cook and stir until frothy all over, then draw of Making to a cooler part of the stove and stir while adding the liquid hot or cold, then cook again till thick, stir- ring till smooth, 2. Another way is to rub butter and flour together and stir into the warm liquid in a double boiler, then stir till thick and smooth. 3. When thin cream is substituted for butter and milk, or when less butter is to be used, rub the flour smoothly with a little cold liquid and stir into the re- mainder, which should be hot, and cook over water until smooth. Then add butter and season. The theory of the first method is that the butter at- tains a slightly higher temperature than the milk and if the flour is combined with the hot butter it is cooked more quickly and thoroughly than when put into milk. In the second case, longer time is required, but the flavor of the butter is changed less than by the first method. The third way is more economical of butter. Butter is also used for brown sauce

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