Brown Sauce
From The household cook book, 1902
Serves 2
Color with caramel; serves as a foundation for many sauces.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 72. The excerpt below is the record exactly as published.
BROWN SAUCE. — Fry 1 tablespoon of chopped onion in 1 tablespoon of butter; let this brown, but not burn, and then add 1 heaping tablespoon of flour; stir thoroughly and then add (a little at a time) 1 cup of hot stock
Cook this with the app: pantry check, scaling, and the assistant.