Brown Sauce No. 3

Ingredients

• a medium-sized onion
• a medium-sized carrot
• a medium-sized tomato
• three cloves
• four allspice
• four cups of broth or mixed stock

Method

1. 1

   Saute, in clarified butter or drippings, a medium-sized onion, carrot, and tomato, until a light brown.

2. 2

   Put them in a saucepan 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.

3. 3

   Add four cups of broth or mixed stock, cover closely, and simmer gently for two hours.

4. 4

   Strain out the vegetables and herbs, remove the grease, and add to the broth a tablespoonful each of glaze, or meat extract, sugar caramel, Worcestershire sauce, and walnut catsup, or Chili or Chutney sauce.

5. 5

   Thicken with two tablespoonfuls each of butter and flour cooked together until brown, season to taste, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 57. The excerpt below is the record exactly as published.

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

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