Brown Sauce (Espagnole)

Ingredients

• a piece of glaze the size of a walnut
• half a pint of water
• half a carrot
• an onion
• a lump of sugar
• one ounce of butter
• one ounce of flour

Method

1. 1

   Dissolve glaze in water or use strong stock.

2. 2

   Add carrot, onion, herbs, and sugar; boil until reduced by half.

3. 3

   Strain, then brown butter and flour, add stock, and stir until smooth.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 111. The excerpt below is the record exactly as published.

a piece of glaze the size of a walnut in half a pint of water, or else take a pint of strong soup or stock. Put into it half a carrot, an onion — both cut fine — a bouquet of herbs, and a lump of sugar ; boil slowly till reduced to one-half the liquid ; then strain, pressing the vegetables to get all the liquid out. Put in another saucepan one ounce of butter

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