Brown Sauce

Ingredients

• Two ounces of butter
• one ounce of flour
• as much boiling water

Method

1. 1

   Melt butter in a pan, add flour and stir until brown.

2. 2

   Add boiling water to achieve cream thickness, season with pepper and salt.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 61. The excerpt below is the record exactly as published.

brown sauce. No. 169. — Spinach. Spinach requires more care in picking and washing than most other vegetables ; wash it several times ; drain the water well away ; put it into a pan of boiling water ; add salt and a very small piece of soda ; boil quickly and skim it ; when quite tender, spread a clean cloth over a colander ; pour in the spinach, and squeeze the water well from it ; chop, and put it into a saucepan with a little butter and salt ; stir it on the fire one or two minutes ; put it on a hot, flat dish ; put another hot dish over it to smooth the surface ; cut or mark it in squares, and serve immediately. VEGETARIAN COOKERY. 1.07 Poached or fried eggs may be served with the spinach, placing one on each square. Beets (the green tops of white beet-root), boiled with some parsley, may be cooked in the same way as the spinach. No. 170. — S'fEWED Spinach. Half a peck of spinach, one ounce of butter, and four table- spoonfuls of cream. Pick and wash the spinach well ; put it into a pan with a small tea-cupful of boiling water, and a table-spoonful of salt ; boil it gently till tender ; pour it into a sieve to drain, pressing out the water ; then beat it in a bowl with a wooden spoon, or potato-masher ; return it into the pan ; add the butter and cream ; season with pepper and salt, and serve with sippets of toasted bread, and a few poached eggs. No. 171. — Tomatoes. Scald them in hot water ; then pare them and cut out the ends ; stew them quickly in a little water for about ten minutes, then slowly until done ; season with pepper and salt, and serve hot. No. 172. — Tomatoes with Onions. Six tomatoes, two onions, and two eggs. Peel and cut the onions in small pieces ; put them in a pan with a little water and let them boil until tender ; then add the tomatoes, previously pared ; season with pepper and salt, and let them simmer about quarter of an hour ; then add the eggs, well-beaten, but they should not bo allowed to boil after- wards. No. 173. — Turnips. Pare and wash the turnips ; cut them in slices, and put them into a pan with as much cold water as will cover them ; boil them, and when enough, pour them into a sieve and press the water well from them ; mash them with some butter, or good cream, and a little salt ; put them into a saucepan, and stir 108 VEGETARIAN COOKERY. over the fire two or three minutes ; pour into a hot basin, and turn them out on a vegetable-dish. Gather turnip-tops when young ; wash and drain them ; put them into a pan of boiling water, adding a little salt, and let them boil twenty minutes, drain and serve ; or chop them with a little butter, pepper, and salt. Nettles and dandelions gathered before they are in flower, may be done in the same way, and served on toast. No. 174. — Fried Turnips. Pare and wash some good, firm turnips ; wipe dry, and cut them in rather thin slices ; season with pepper and salt ; dredge with flour ; fry them till brown and tender, and serve with fried onions and brown sauce. No. 175. — Stewed Watercress. Put the cress in strong salt and water to clear it from insects ; pick and wash it well ; stew in water about ten minutes ; drain and chop it ; season with pepper and salt ; add a little butter ; return it to the stew-pan, and let it remain on the fire till well heated ; add a little vinegar just before serving, and garnish with sippets. No. 176. — Hominy. Boil one pound of hominy in five pints of water till soft ; when drained as dry as possible, put it into a vegetable-dish ; add a little butter, pepper, and salt, and serve immediately. No. 177. — Macaroni. Five ounces of macaroni, half a pint of new milk, half an ounce of flour, and half an ounce of butter. Break the macaroni in pieces about two inches long ; wash and steep it half an hour ; boil it till tender in salt and water, adding the butter ; boil the milk, and thicken it with flour ; pour it over the boiled macaroni ; season mth white pepper and salt, and garnish with toast sippets and lemon. ITie Naples macaroni which is the thickest kind, does not require to be steeped. VEGETARIAN COOKERY. 109 No. 178. — Kice. Pick and wash in warm water a pound of the Lest rice ; set it on the fire with two quarts of boiling water and a small tea- spoonful of salt ; boil it till about three parts done (fifteen minutes), and drain it in a sieve immediately. Butter a pan ; put in the rice ; place the lid on tightly ; set it on a trevet in a moderate oven till the rice is perfectly tender, and serve in a vegetable-dish. Prepared in this way, every gi'ain will be separate and quite white. SAUCES. No. 179. — Apple Sauce. Six apples, butter, and sugar. Prepare the apples as for a pie ; put them in a saucepan with a table-spoonful of water ; cover the pan, and set it over a mode- rate fire till the apples are soft; drain the water from them, and stir in a little butter and moist sugar. They will do equally well if put into a basin, covered with a plate, and set in the oven. No. 180. — Bread Sauce. Four ounces of fine bread crumbs, half an ounce of onion, a blade of mace, one dozen of white peppercorns, half a pint of water, one ounce of butter, and three or four table-spoonfuls of good cream. Cut the onion in thin slices ; set it on the fii-e with the water, mace, and pepper ; boil till the onion is quite soft ; strain the water on the bread crumbs ; cover with a plate, and when quite cool, mash it, and put it in a saucepan \vith the butter, cream, and a small salt-spoonful of salt ; mix the whole well together, and simmer till quite hot. No. 181. — Brown Saxtce. Two ounces of butter and one ounce of flour. Melt the butter in a frying-pan, or saucepan ; add the flour no VEGETARIAN COOKERY, stirring till it is of a brown colour ; add as much boiling water

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