Brown Sauce for Roast or Pan Broiled Meats

Ingredients

• two tablespoons of the fat
• two tablespoons of flour
• one cup of the water from the pan

Method

1. 1

   After placing the meat on the platter, drain out any fat in the pan and put some water to soak off the browned juice and flour.

2. 2

   For each cup of gravy, put two tablespoons of the fat in a saucepan and brown two tablespoons of flour in it; then add one cup of the water from the pan.

3. 3

   Cook like white sauce.

4. 4

   Season as desired with salt and pepper.

As published

This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 82. The excerpt below is the record exactly as published.

Brown Sauce for Roast or Pan Broiled Meats : After placing the meat on the platter drain out any fat in the pan and put some water to soak off the browned juice and flour. For each cup of gravy put two tablespoons of the fat in a saucepan and brown two tablespoons of flour in it ; then add one cup of the water from the pan

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