Brown Sauce

Ingredients

• a tablespoonful of flour
• a piece of butter the size of a plum
• cold gravy or stock

Method

1. 1

   Mix flour with cold gravy or stock, then add to boiling butter in the same manner as white sauce.

2. 2

   Strain if using oysters, mushrooms, or other ingredients, and add them afterwards.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 57. The excerpt below is the record exactly as published.

brown sauce and white sauce, and the flavourings make the numerous sauces which are used in cookery. The first thing in making a white sauce is to take a tablespoonful of flour (this will make a good tureen full) and mix it in a basin with a little milk till it is a smooth paste ; whilst doing this have a small stewpan on the fire, with a piece of butter the size of a plum in it ; when the butter is melted and very hot add the smooth paste, give it a good stir round, and then add a little salt, more milk, and whatever white stock or flavouring is required ; stir over the fire till it thickens and the mixture leaves the sides of the stewpan and coats the spoon. If it becomes too thick, add a gill of cold water and boil up again, and then pass through a fine strainer into the tureen or dish it is to be served in. If cooked some time before it is wanted, and there be no bain-marie to keep the saucepan in, I put it into a larger saucepan of boiling water and let it stand on the stove till required ; but it must never be allowed to boil up again. The " gourmet boilers " are capital things for keep- ing sauces, etc., warm and simmering ; they are made in earthenware and put inside a stewpan of hot water. You may leave them for hours and they will never boil. I use them constantly myself, and for those who do not possess a bain-marie they are a sine qua non. Brown sauces are made exactly in the same way as white. The only difference is that the flour is mixed first with cold gravy or stock

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