Brown Sauce

Ingredients

• Two tablespoons of butter
• ^ teaspoon onion juice
• 3 tablespoons of flour
• 1 cup of brown stock
• % teaspoon of salt
• % teaspoon of pepper

Method

1. 1

   Cook onion in butter until light brown, remove onion, and stir butter until well brown.

2. 2

   Add flour with seasoning, brown the flour, and gradually add stock.

3. 3

   Chop mushrooms and simmer in their liquor, add to sauce when ready to serve.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 58. The excerpt below is the record exactly as published.

2 tablespoons of flour, stir until smooth, moisten with 1 quart of chicken stock or veal stock, ^ cup of mushroom liquor, 5 pepper corns, 1 saltspoon of salt, a dash of KENTUCKY RECEIPT BOOK. 97 nutmeg. Boil 20 minutes ; stir constantly, skim well and set on back of range; simmer for 1 hour; strain again; add more pepper and salt if needed. Bordeau Sauce. Chop separately 1 large head of white cabbage, 1 dozen green tomatoes, 2 onions, 6 green peppers, remove the seed. Sprinkle all with salt ; let it stand one night. The next morning squeeze dry and mix together. Take 1 quart of vinegar and add to it 1 tablespoon each of cloves, allspice and mustard seed ; let it scald. Then pour it over the mixture, leave until next day; repeat the process for two consecutive mornings, then seal while hot. This is excellent for stuff- ing cucumbers or peppers or to serve with meats. French Dressing. One teacup of olive oil, i^ teacup of vinegar, white cayenne pep- per and salt to taste. Beat with egg whisk until very light. English Sauce. Three tablespoons of butter, 2 tablespoons of flour, 1 cup of white stock, ^ teaspoon of salt, a dash of cayenne pepper, ^ tea- spoon of chives chopped finely, % teaspoon made mustard, 1 tea- spoon grated harseradish, ^ cup of cream, 1 teaspoon lemon juice. Melt butter ; add flour, then gradually the stock, salt, pepper, mus- tard, chives and horseradish. Cook this 2 minutes, strain and re- turn to saucepan. ' Add cream and lemon juice. Heat before serving. Serve with hamburg steak or tenderloin of beef. Horseradish Sauce. Three tablespoons of horseradish, 1 tablespoon of vinegar, % teaspoon of salt, a dash of cayenne pepper, 4 tablespoons of rich cream. Mix ingredients and add cream beaten until stiff. Wine Sauce For Game. One tablespoon butter, % tumbler of port wine, ^ tumbler of currant jelly, ^ tumbler of cold water, juice of ^ lemon, 1 tea- spoon salt, 4 whole cloves, a dash of cayenne pepper. Simmer all ingredients 5 minutes, adding 4 tablespoons gravy from the game. Strain sauce and add the wine. Serve hot with venison or game. Currant Jelly Sauce. Half a tumbler of currant jelly, 2^ tablespoons butter, % onion sliced, 1 pint of stock, 1 tablespoon flour, 2 tablespoons tarragon vinegar, 1 bay leaf, 1 piece of celery, salt and pepper. Cook onion and butter until onion begins to color, then add flour and herbs, stir until brown ; add the stock and simmer 20 minutes. Strain and re- move all fat, return to saucepan ; add jelly, stir until melted. Serve with meat or game. 7 98 KENTUCKY RECEIPT BOOK. - — — - I . . ^ , Mushroom Sauce. ' Mushroom sauce is made by adding 1 tablespoon lemon juice to 1 cup of cream sauce and % cup mushrooms finely chopped. Brown sauce may be used instead of white sauce. Cream Sauce. One pint of cream, 1 tablespoon butter, ^ teaspoon salt, 2 table- spoons sifted flour, a dash of cayenne pepper. Heat cream, then add butter and flour well blended and the seasoning. Serve with vegetables. This sauce is nice for croquettes by using % pint of chicken stock and V2 P^^ of cream. Sauce Julienne. To three-quarters of a cup of Mayonnaise, add % teaspoon each of finely chopped capers and parsley, 1 gherkin chopped fine, % can of tomatoes, strained and cooked until reduced to 2 table- spoons. Served with any kind of fried "fish. Creole Sauce. Two tablespoons of chopped onion, 2 tablespoons of green pepper chopped fine, 2 tablespoons of butter, 2 tomatoes, ^ cup of sliced mushrooms, 6 stoned olives, 1 1-3 cups of brown sauce, salt and pepper. Use sherry wine for seasoning. Cook onions and pepper with butter 5 minutes; add the tomatoes, mushrooms and olives; cook a few minutes and then add brown sauce. Bring to boiling point. Serve with boiled beefsteak. Drawn Butter Sauce. One-third cup of butter, 2 heaping tablespoons of fiour, 1^^ cups of hot water, salt and pepper. Melt half of butter, then add flour and seasoning, adding gradually the hot water. Boil 6 minutes, then add rest of butter. Cook a minute. Caper Sauce. Use recipe for drawn butter sauce, with % cup of capers add- ed. Serve with mutton and steaks. Brown Sauce. Two tablespoons of butter, ^ teaspoon onion juice, 3 table- spoons of flour, 1 cup of brown stock, % teaspoon of salt, % tea- spoon of peppe

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