Brown Walnut Sauce
From What to Have for Dinner, 1905
Presented as published in 1905. 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 What to Have for Dinner (1905) by Fannie Merritt Farmer, page 47. The excerpt below is the record exactly as published.
Brown Walnut Sauce. BROWN WALNUT SAUCE. Pour off one-fourth cup fat from frying pan, add five tablespoons flour, and stir until well browned, then Company and Formal Dinners. 181 pour on gradually, while stirring constantly, one and one-fourth cups brown stock. When boiling point is reached, add the following nut mixture: Break two ounces English walnut meats in quarters and sauté in butter, using just enough to prevent nut meats from burning. Mix three-fourths tablespoon chutney, one and one-half tablespoons chopped pickles, two-thirds tablespoon Worcestershire Sauce, one-fourth teaspoon salt and a few grains cayenne
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