Brown Sauce for Steaks, Cutlets, &c.
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 21. The excerpt below is the record exactly as published.
Brown Sauce for Steaks, Cutlets, &c. Melt in a pan two ounces of butter ; brown in it a piece of turnip, carrot, celery, and onion. When this is done stir in a tablespoonful of flour and three-quarters of a pint of good stock ; stir carefully to boiling ; add a saltspoonful of salt and half as much pepper, a tablespoonful of ketchup and browning
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