Brown Sauce

Ingredients

• an ounce of butter
• an ounce of flour
• half a pint of brown stock
• a shalot, or small onion
• half a moderate-sized carrot
• three mushrooms
• a bay leaf
• a sprig of thyme
• two tablespoonfuls of Harvey’s sauce

Method

1. 1

   Melt the butter in a saucepan, sprinkle in the flour, and beat to prevent lumps.

2. 2

   Gradually pour in the brown stock while stirring.

3. 3

   Add finely chopped vegetables, bay leaf, and thyme.

4. 4

   Simmer for twenty minutes, then season with salt and pepper, strain, and serve.

As published

This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 65. The excerpt below is the record exactly as published.

brown sauces, and white stock for white sauces. When stock is used, it should be added very gradually. If hot stock were thrown in all at once, the sauce would be lumpy. Skim milk is frequently used instead of white stock in making white sauce, for economy’s sake. For the same reason — economy — dripping is occasion- ally used instead of butter in making sauce. If anyone feels inclined to look scornful on hearing this, I should like to remark that for every culinary purpose good dripping is to be preferred to bad butter. You may make excellent sauce with pure dripping ; it is not possible to make sauce that will even pass muster with rancid butter. A smaller quantity of dripping than butter should be used however, or the flavour of the sauce will not be good. Excellent fish sauce may be made by adding lemon-juice, parsley, and cream to melted butter. When cream is used, less butter is needed. Brown sauce and white sauce are very favourite pre- parations, suited for a variety of dishes. Brown sauce may be made as follows : — Peel a shalot, or small onion, scrape half a moderate-sized carrot, remove the dark skin and dark stalk from three mushrooms ; chop all finely hlelt an ounce of butter in a saucepan, sprinkle an ounce of flour into it, and beat it to prevent it forming into lumps. Pour in gradually half a pint of brown stock, stirring all the time ; then add the vegetables, a bay leaf, and a sprig of thyme. Draw the pan back, and let the sauce simmer for twenty minutes. Add pepper and salt, Sauces, and How to Make Them. loi and two tablespoonfuls of Harvey’s sauce

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