Brown Sauce

Ingredients

• two ounces of butter
• a quarter of a pound of lean bacon or ham
• two pounds of lean beef
• a little water
• two cloves
• pepper
• salt
• one bay-leaf

Method

1. 1

   Put butter, bacon, and beef in a stew-pan.

2. 2

   Add a little water, cloves, pepper, salt, and bay-leaf.

3. 3

   Stir constantly until brown and rich.

4. 4

   Then add two quarts of water, and when it boils, let it simmer slowly for an hour and a half.

5. 5

   Strain through a sieve.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 131. The excerpt below is the record exactly as published.

brown sauce are the bases of the principal sauces. SOUP OR SAUCE STRAINER. GRAVY STRAINER. Melted Butter. — It is made in the relative proportions of two ounces of but- ter, two tablespoonfuls of water, and a httle flour dredged in, prepared over a hot fire, and shaken back and forth. Another good way of making is to rub two table- spoonfuls of flour into a quarter of a pound of butter, adding five teaspoonfuls of water ; set the sauce-pan containing it in a vessel of water kept boiling until it simmers. Sauce for Pish and Fowl. — The melted butter sauce makes a good condiment for fish by adding hard-boiled eggs, chopped fine, and for boiled fowl, by adding chopped oysters when it is simmering. Egg Sauce. — This may be made either with melted butter or with white sauce. Five or six hard-boiled eggs, cut into small slices, using only half the whites, are put into a sauce-pan, to half a pint of melted butter or white sauce, with a httle cream, all poured onto the eggs hot. [243] 244 TWENTIETH CENTURY HOME COOK BOOK. Good White Sauce. — This is made by taking stock or the liquor in which the fish, flesh or fowl has been cooked, a little flour, pepper and salt. Turn in two beaten eggs, and let the whole come to a boil, stirring constantly. Or it may be made with one pint of milk, a small onion, a small head of celery and a little parsley, white pepper and salt, and two ounces of butter. The butter is melted in a sauce- pan; dredge the flour slowly in until mixed. Previously, the milk, herbs, pepper and salt, must have been cooked together in a " bain marie," or some vessel placed in another of boiling water. Stir the milk slowly in, then the well-whisked egg, stirring all the while. When it simmers it is done. Another Good White Sauce. — Boil in a sauce-pan, half-pint of water, two cloves, fifteen pej^per-corns and a blade of mace. Add two anchovies chopped fine, a quarter of a pound of butter, a little flour and a pint of cream. Let it boil three minutes, stirring it constantly. Brown Sauce. — Put two ounces of butter into a stew-pan, with a quarter of a pound of lean bacon or ham cut fine, and two pounds of lean beef cut into strips. Add a little water, two cloves, pepper, salt and one bay-leaf

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