Browned Sauce
From Quaker recipes, 1954
Presented as published in 1954. 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 Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 19. The excerpt below is the record exactly as published.
Browned Sauce 2 tablespoons butter 2 tablespoons Sauce Diablo 2 tablespoons flour 1 tablespoon Worcestershire 2 cups veal or chicken stock sauce 1 teaspoon English mustard % cup ketchup
Cook this with the app: pantry check, scaling, and the assistant.