Brown Sauce

Ingredients

• a pound and a half of meat and bones
• a quart of water
• two or three carrots
• a bundle of outer sticks of celery
• a small piece of mace
• a handful of parsley
• a sprig of thyme
• a bay-leaf
• an onion stuck with three or four cloves
• a dozen peppercorns
• a little salt

Method

1. 1

   Cover the meat with stock or water, boil quickly until it turns to glaze, then simmer gently for three hours.

2. 2

   Skim and strain the sauce, remove fat, thicken with roux, and boil until creamy.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1872. The excerpt below is the record exactly as published.

a quart of water for a pound and a half of meat and bones). Let it boil, skim carefully, and add two or three carrots, a bundle of outer sticks of celery, a small piece of mace, a handful of parsley, a sprig of thyme, a bay-leaf, an onion stuck with three or four cloves, a dozen peppercorns, and a little salt. Simmer all gently together for three hours. Keep skimming the sauce as required, and strain it ofi: for use. Let it get cold, then remove every particle of fat from it. When wanted, boil the quantity needed, thicken with roux or brown thickening, and let it boil tm it is of the consistency of cream, carefully re- moving the fat as it is thrown up. Pass it through a fine sieve, and it will be ready for use. A glassful of sherry or madeira may be added if liked. When any quantity of brown sauce is wanted, it should be made the day before it is to be used. In cool weather it will keep for four or five days. It should be looked at every day, and boiled up if necessary. Time, foiir to five hours. Probable cost, 2s. per pint. Spanish Sauce, Highly Flavoured. — Dissolve a thick slice of fresh butter in a saucepan, and throw into it a quarter of a pound of lean ham cut into dice, four sliced shallots, a dozen mushrooms cleaned and cut small, a bunch of parsley, a sprig of thj-me, a bay-leaf, a dozen peppercorns, half a blade of mace, and three cloves. Stir these ingredients over a gentle fire tiU a red tinge appears round the inside of the saucepan. Add gradually a pint of clear stock, and simmer the sauce gently for three-quarters of an hour. Carefully remove the scum as it rises. Strain the sauce, add cayenne and salt if necessary, and thicken with a little brown thickening. Let it simmer again, that it may throw up the fat, and carefully remove this tiil no more appears. A few minutes before the sauce is to be served stir into it a wine-glassful j of shcrrj'- or madeira. Time, altogether, about an hour and a quarter. Probable cost, 2s. per pint. Spanish Sauce made from. Bones.— 1 Take the bone of a leg of mutton or of a piece I of beef weighing six or seven pounds. Break it into small pieces, and put these into a stewpan with a large onion stuck with three cloves, a sliced I carrot, half a dozen outer sticks of celery (or, if this is not at hand, as much bruised celery- seed as will lie on a threepenny-piece), a bunch of parsley, a sprig of thjTne, a couple of leeks (if they can be had) , half a dozen peppercorns, and a little salt

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