Brown Sauce (Salsa Rubid)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Serve with poultry or meat.
Presented as published in 1936. 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 European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 70. The excerpt below is the record exactly as published.
BROWN SAUCE (Salsa Rubid) 1 tablespoon flour 2 cups richly seasoned 1 tablespoon fat of cooked fowl, broth beef or m
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