Brown Sauce, No. 1

Ingredients

• Butter, 2 tablespoons
• Flour, 1 tablespoon
• Onion, 1, small
• Turnip, 1/2
• Carrot, 1/2
• Stock, 1 pint
• Salt and pepper

Method

1. 1

   Cut the vegetables into thin slices, and with the butter, put into a stewpan to cook until brown, taking care not to burn.

2. 2

   Shake in the flour, and add the stock.

3. 3

   Stir them all together until the sauce boils, then simmer slowly for half an hour.

4. 4

   Strain after seasoning with salt and pepper.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 51. The excerpt below is the record exactly as published.

BROWN SAUCE, NO. 1 Butter, 2 tablespoons, Flour, 1 tablespoon. Onion, 1, small, Turnip, 1/2, Carrot, %, Stock, 1 pint, Salt and pepper

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