Brown Thickening
From Common-sense papers on cookery, 1880
Brown thickening can be stored for months.
Presented as published in 1880. 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 Common-sense papers on cookery (1880) by A. G. Payne, page 47. The excerpt below is the record exactly as published.
brown thickening ” is necessary. Now, as brown thickening is almost an essential in every house where gravies and sauces are made properly, I will describe how this brown thickening ought to be made. As the process is somewhat troublesome, and a large quantity is as easy to make as a small, it will be found best to make sufficient to last some time, as brown thickening will keep good for months if made properly. Take half a pound of flour, and, having thoroughly dried it on a large newspaper before the fire, sift it carefully. Next take half a pound of butter
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Cook this with the app: pantry check, scaling, and the assistant.