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 butter in a frying pan, add sliced carrot, turnip, and celery.

2. 2

   Brown vegetables, stir in flour, then gradually add stock while stirring.

3. 3

   Season with salt, pepper, and catsup.

4. 4

   Cook for two minutes, add caramel, and strain into a gravy boat.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 73. The excerpt below is the record exactly as published.

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 saucapan, 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 the milk. Throw into the bowl also the onion, pepper corns and salt, together with the stock. Stir all together, after which, pouring the mixture I^ S WEE T AND SA VOR Y SA UCES. 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, one tablespoonful of mushroom catsup, six drops of caramel, two 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.