Brown Sauce

Ingredients

• 1 able spoonfuls fat
• 2 tablespoonfuls flour
• 1 teaspoonful salt
• 1 cupful meat stock
• 1 teaspoonful onion juice

Method

1. 1

   Remove the stock from the roasting pan, and make the sauce by combining the fat and flour, then adding the stock and onion juice.

Nutrition per serving

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 54. The excerpt below is the record exactly as published.

Brown Sauce. ■ Experiment 68 : Comparison of Starch and Dextrin for Thickening. — When flour is browned what substance is formed from some of the starch ? (See Experiment 28, p. 66.) 130 THE COOKING OP FOODS Make a White Sauce, using 1 Waspoonful of fat, J table- spoonful of flour, and J cupful of water. Make a Brown Sauce with the same ingredi- ents, browning the fat and flour. Compare the brown and white sauce as to thick- ness. Which has the greater thickening property, — starch or dextrin ? Estimate the quantity of flour to use for Brown Sauce in order to make it equal in thickness to a White Sauce mode by using 1, 2, and 3 tablespoonfuls of flour to 1 cupful of liquid. Num. — If a suitable fat has been used, the Brown Sauce may be seasoned and used with theCannelonof Beef. BROWH SAUCE l\ tablespoonfuls fat 2 tablespoonfuls flour J teospoonful salt Courwsy of Burtaa at PuMuatMnu, Pepper Fig. 43.— Chuck. 1 cupful meat stock o: 1 teospoonful onion juice

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