Brown Sauce

Ingredients

• Slice a large onion
• fry in butter till it is brown
• cover the onion with rich brown gravy
• add mustard
• salt
• and pepper
• a tablespoonful of Worcestershire sauce
• thin it with a little stock or gravy
• or even a little hot water with butter

Method

1. 1

   Fry onion until brown, cover with gravy, add mustard, salt, pepper, and Worcestershire sauce.

2. 2

   Boil, thin if too thick, and strain through a fine sieve.

Nutrition per serving

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 100. The excerpt below is the record exactly as published.

BROWN SAUCE. Put in a saucepan one tablespoonful of chopped onion, three table- spoonfuls of good cider vinegar, six tablespoonfuls of water, three of tomato catsup, a little pepper and salt, half a cup of melted butter, in which stii SAUCES AND DRESSINGS. 153 a tablespoonful of sifted flour; put all together and boil until it thickens. This is most excellent with boiled meats, flsh and poultry. BECHAMEL SAUCE. Put three tablespoonfuls of butter in a saucepan; add three table- spoonfuls of sifted flour, quarter of a teaspoonful of nutmeg, ten pepper- corns, a teaspoonful of salt; beat all well together; then add to this three slices of onion, two slices of carrot, two sprigs of parsley, two of thyme, a bay leaf and half a dozen mushrooms cut up. Moisten the whole with a pint of stock or water and a cup of sweet cream. Set it on the stove and cook slowly for half of an hour, watching closely that it does not burn; then strain through a sieve. Most excellent with roast veal, meats and fish. St. Charles Hotel, New Orleans. MAITRE D’HOTEL SAUCE. Make a teacupful of drawn butter; add to it the juice of a lemon, two tablespoonfuls of minced onion, three tablespoonfuls of chopped parsley, a teaspoonful of powdered thyme or summer savory, a pinch of cayenne and salt. Simmer over the fire and stir well. Excellent with all kinds of fish. WINE SAUCE FOR GAME. Half a glass of currant jelley, half a glass of port wine, half a glass of water, a tablespoonful of cold butter, a teaspoonful of salt, the juice of half a lemon, a pinch of cayenne pepper and three cloves. Simmer all together a few minutes, adding the wine after it is strained. A few spoonfuls of the gravy from the game may be added to it. This sauce is especially nice with venison. Tabor House, Denver. HOLIANDAISE SAUCE. Half a teacupful of butter, the juice of half a lemon, the yolk of two eggs, a speck of cayenne pepper, half a cupful of boiling water, half a tea- spoonful of salt; beat the butter to a cream, add the yolks of eggs one by one; then the lemon juice, pepper and salt, beating all thoroughly; place the bowl in which is the mixture in a saucepan of boiling water; beat with an egg-beater until it begins to thicken which will be in about a min- ute; then add the boiling water, beating all the time; stir until it begins to thicken like soft custard; stir a few minutes after taking from the fire; be careful not to cook it too long. This is very nice with baked fish. Miss Parloa. 154 SAUCJES AND DUNS SINGS. CURKANT JELLY SAUCE. Three tablespoonfuls of butter, one onion, one bay leaf, one sprig of celery, two tablespoonfuls of vinegar, half a cupful of currant jelly, one tablespoonful of flour, one pint of stock, salt, pepper. Cook the butter and onion until the latter begins to color. Add the flour and herbs. Stir until brown; add the stock, and simmer twenty minutes. Strain and skim off all the fat. Add the jelly and stir over the Are until it is melted. Serve with game. BROWN SAUCE. Delicious sauce for meats is made in this way: Slice a large onion and fry in butter till it is brown; then cover the onion with rich brown gravy, which is left from roast beef; add mustard, salt and pepper, and if you choose a tablespoonful of Worcestershire sauce ; let this boil up, and if too thick, thin it with a little stock or gravy, or even a little hot water with butter

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