Brown Sauce

Ingredients

• two table-spoonfuls of butter
• a sliced onion
• one small carrot
• half a turnip chopped fine
• one bay-leaf
• two table-spoonfuls of flour
• two ciipfuls of stock
• three cloves
• a blade of mace
• half a dozen peppercorns
• some salt

Method

1. 1

   Put two table-spoonfuls of butter into a saucepan at the back of the fire and add a sliced onion, one small carrot, half a turnip chopped fine, and one bay-leaf.

2. 2

   Cover the pan and let the contents steam for fifteen minutes.

3. 3

   Then bring the pan over the fire; stir in two table-spoonfuls of flour and keep stirring until the flour is well browned.

4. 4

   Gradually add two cups of stock, three cloves, a blade of mace, half a dozen peppercorns, and some salt.

5. 5

   Cover the pan and simmer twenty minutes; then strain, and the sauce is ready for serving.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 383. The excerpt below is the record exactly as published.

Brown Sauce, — Put two table- spoonfuls of butter into a saucepan at the back of the fire and add a sliced onion, one small carrot, half a turnip chopped fine, and one bay- leaf. Cover the pan and let the con- tents steam for fifteen minutes. Then bring the pan over the fire ; stir in two table-spoonfuls of flour and keep stirring until the flour is well browned. Then gradually add two ciipfuls of stock, three cloves, a blade of mace, half a dozen peppercorns, and some salt. Cover the pan and simmer twenty minutes ; then strain, and the sauce is ready for serving. This sauce may be varied by add- ing wine, lemon-juice, or mushrooms, thus making different sauces with the same foundation. 341 Butter Sauce SAUCES East India Sauce Butter Sauce (Brown or Beurre Noir). — Melt 6 ozs. of butter in a stewpan over the fire until it becomes of a brown color, and then allow it to become cold. Take another stew- pan, and put into it a cupful of vine- gar with pepper, which reduce one- third by boiling. When the butter is cold, add it to the vinegar and pepper, stir all up well, and warm it over the fire, care being taken that it is not allowed to boil. If the butter is not cool before adding it to the vinegar it will spurt over the sides of the vessel. Caper Sauce. — Blend 2 ozs. of butter with one table-spoonful of flour, and stir it into a saucepan containing the third part of a pint of boiling water; add equal quantities of shrimps and capers, pounded, about two dessert- spoonfuls of each, and boil for some minutes; remove the saucepan from the fire and stir in an ounce more of butter and two teaspoonfuls of whole capers. Celery Sauce. — Cut the white part of two heads of celery into pieces about one inch and a half long. Put 2 ozs. of butter into a .saucepan, and when it is melted throw in the celerj^, coyer closely, and stew gently till it is quite tender. Mix in very smoothly a large table-spoonful of flour, and when it has browned a little add a breakfast- cupful of good gravy, salt, and a little nutmeg. Rub through a sieve, heat, and serve. Sufficient for one small fowl. Celery Sauce (a quick way). — If celery sauce is wanted in a hurry, some good melted butter may be flavored with a few drops of the es- sence of celery, and a little cream or new milk and a pinch of powdered mace may be added. Time, ten minutes. Sufficient, five drops on a piece of sugar to a pint. Cranberry Sauce. — Pick the ber- ries, and put them in a kettle with just water enough to prevent burn- ing, and stew until reduced to pulp, stirring all the time, and then add the clarified syrup, previously prepared, and stir a few minutes while boiling. The syrup is made by allowing a quart of water to 3 lbs. of sugar, and the whipped whites of two or three eggs, all boiled and strained. Allow equal weights of fruit and sugar. Cucumber Sauce. — Peel the cucum- bers, cut them up into small dice, and sprinkle them well with salt. Let them remain thus one night, and in the morning put them into a colander to drain. Put the cucumbers thus prepared in a stone jar. To every quart allow one teacupful of white mustard-seed and a pod of fresh red pepper, or half a teaspoonful of cay- enne pepper. Then cover the cu- cumbers with strong vinegar, and stop it up closely. The jar should not be entirely full, as it will swell a good deal. When the sauce is well matured, which will be in a few weeks, it should be transferred into small, air-tight glass jars, about the size that is required to put on the table for use at one time. The addition of a few tiny tabasco peppers makes an attractive addition to this sauce. Curry Sauce (for chicken or boiled rice). — Blend two table-spoonfuls of butter

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