Brown Sauce No. 2

Ingredients

• two tablespoonfuls of butter
• two tablespoonfuls of flour
• two cups of soup stock, or water from the roasting pan
• half a cup of strained tomato
• a tablespoonful of lemon juice

Method

1. 1

   Cook together until brown two tablespoonfuls each of butter and flour, add two cups of soup stock, or water from the roasting pan, half a cup of strained tomato, and a tablespoonful of lemon juice.

2. 2

   Simmer five minutes, season with salt and mixed pepper, and serve.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 56. The excerpt below is the record exactly as published.

Brown Sauce No. 2. — Cook together until brown two tablespoonfuls each of butter and flour, add two cups of soup stock, or water from the roasting pan, half a cup of strained tomato, and a tablespoonful of lemon juice. Simmer five minutes, season with salt and mixed pep- per, and serve. Meat Sauces. 129 Brown Sauce No. 3. — Saute, in clarified butter or drippings, a medium-sized onion, carrot, and tomato, until a light brown. Put them in a sauce-pan with three cloves, four allspice, some roots and trimmings of celery, two or three sprigs of parsley, a slice of sweet turnip, a small bay leaf, a bit of mace, and a pinch of thyme or other sweet herb. Add four cups of broth or mixed stock, cover closely, and simmer gently for two hours. Strain out the vegetables and herbs, re- move the grease, and add to the broth a tablespoonful each of glaze, or meat extract, sugar caramel, Worces- tershire sauce, and walnut catsup, or Chili or Chutney sauce. Thicken with two tablespoonfuls each of butter and flour cooked together until brown, season to taste, and serve. Sauce Piquant No. i. — To Brown Butter No. i add a tablespoonful of mixed pickle chopped fine, heat, season, and serve. Sauce Piquant No. 2. — Cook together until brown one tablespoonful each of butter and flour, add half a cup of strained tomato and two cups of soup stock, or water from the roasting pan. Simmer five minutes, add half a cup of mixed pickles, chopped fine, heat to boil- ing point, season, and serve. Jelly Sauce No. i. — Brown two tablespoonfuls of butter, add two tablespoonfuls of currant or other acid jelly, cook till melted and hot, season with salt and mixed pepper, and serve with venison steaks, mutton chops, or broiled birds. Jelly Sauce No. 2. — To two cups of brown sauce add one cup of currant jelly, heat till dissolved and boiling, 130 The Art of Cookery. season to taste, and serve with roast venison, mutton, or wild ducks. Jelly Sauce No. 3. — Cook together in a sauce-pan two tablespoonfuls of butter and one tablespoonful of flour until brown, add two tablespoonfuls of curra

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