Brown Soup No. 2

Ingredients

• one tablespoonful of butter
• two tablespoonfuls of flour
• four cups of any kind of stock
• one cup of strained tomato
• one teaspoonful of sugar
• half a teaspoonful of curry powder

Method

1. 1

   Cook together in a saucepan until brown, one tablespoonful of butter and two tablespoonfuls of flour.

2. 2

   Add four cups of any kind of stock, one cup of strained tomato, one teaspoonful of sugar, and half a teaspoonful of curry powder.

3. 3

   Simmer ten minutes, season to taste, and serve.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 51. The excerpt below is the record exactly as published.

Brown Soup No. 2. — Cook together in a sauce-pan, until brown, one tablespoonful of butter and two table- spoonfuls of flour. Add four cups of any kind of stock, one cup of strained tomato, one teaspoonful of sugar, and half a teaspoonful of curry powder. Simmer ten minutes, season to taste, and serve. Brown Soup No. 3. — To four cups of mixed soup stock add two cups of black beans, boiled and rubbed through a sieve, one cup of strained tomato, one table- spoonful each of sugar and meat caramel, and one table- spoonful of butter and two tablespoonfuls of flour

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