Brown Sauce, No. 2
From Around-the-world cook book, 1913
Serves 3
If neither stock nor gravy are on hand, use water.
Presented as published in 1913. 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 Around-the-world cook book (1913) by Mary Louise Barroll, page 51. The excerpt below is the record exactly as published.
BROWN SAUCE, NO. 2 Soup stock, or gravy, y^ pint, Butter, 1 tablespoon, Flour, 1 large tablespoon, Seasoning. Heat half a pint of good soup stock or gravy, and when neither of these are on hand use water, though the result is naturally not quite so good. In another saucepan melt and' slowly brown 1 tablespoon of butter
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