Roux or Brown Sauce

Ingredients

• 1 cup hot soup stock
• 1 teaspoon salt
• ^ saltsxDOon pepper
• 1 teaspoon lemon juice
• 1 teaspoon chopped onion
• 1 tablespoon butter
• 1 tablespoon flour

Method

1. 1

   Melt the butter and add the onion.

2. 2

   Fry till light brown, add the flour, and cook till the mixture slightly thins.

3. 3

   Then add the hot stock two tablespoons at a time, stirring each time till smooth.

4. 4

   Season with lemon, pepper, and salt, and strain.

As published

This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 40. The excerpt below is the record exactly as published.

1 cup hot soup stock, i teaspoon salt, ^ saltsxDOon pepper, 1 teaspoon lemon juice, 1 teaspoon chopped onion, 1 tablespoon butter, 1 tablespoon flour. The stock may be made from bones from roasts or steak with addition of fresh meat from shin. Cut and break all and cover with cold water. Keep at simmering point three hours. Strain and season with salt and keep in ice chest in. closed dish. Melt the butter and add the onion. Fry till a light brown, add the flour, and cook till the mixture slightly thins, then add the hot stock two tablespoons at a time, stirring each time till smooth, season with lemon, pepper and salt, and strain. This is foundation for many sauces. STARCHY FOODS 73 WHITE SAUCE (i RECIPE) To one teaspoon very hot but not browned butter add two level teaspoons cornstarch, or two and one-half level teaspoons flour; stir over the heat till the products are thoroughly mixed and have become slightly thinner. Then slowly add one tablespoon warm milk, stirring it over the fire till mixture is thick and smooth, then add a second tablespoon milk, continue till four and one-half tablespoons milk have been added. Heat product to the boiling point and remove from the fire. Season with one-sixteenth tea- spoonful salt and a few grains of pepper. Macaroni Facts. — Macaroni, as we know it, seems to be original to southern Italy though a similar paste is used in Persia, India, and China, not tubular, however. The name " macaroni " seems to have come from a Greek word meaning happiness, and hence some authorities imply that it is an invention of the early Greek settlers in Sicily and Calabria. Macaroni may have been introduced into France at the time of the wedding of Catherine de' Medici with Henry II. in sixteenth century. Macaroni is made of a flour prepared from a wheat grain rich in gluten. This wheat flour is made into a dough with boiling water. The dough is worked under heavy revolving stones till of the right consistency. Upon this process depends much of the quality of the product. This dough is then forced by a powerful plugger through a perforated steel or iron cylinder. As this cylinder is suspended over a fire, the dough is partially baked as it is forced into shape. It is afterwards hung over rods or laid on cloth-covered frames to dry. In Italy, especially in Naples, during this drying it is exposed to dust and odors of every kind. 74 HANDBOOK OF DOMESTIC SCIENCE If the cylinders are large, the product is macaroni ; if finer, it is spaghetti ; if very fine, vermicelli. When the paste is cut into fancy shapes, it is called pasta d^ Italia. French macaroni is made from a flour enriched with gluten and is considered as good or even better than Italian macaroni, but that made in the United States is poor in gluten, starchy, and breaks easily when cooking, presenting an unattractive appearance. Good macaroni is rough, elastic, and hard. In color it is yellowish gray, never starchy. When cooked in boiling salted water, it increases at least twice in bulk and does not split. Food Value. — Macaroni is comparatively rich in nitroge- nous food and rich in heat-producers, hence is a valuable and nutritious food. It should be served as a vegetable or with cheese as the principal muscle-producing food at the meal, not as an accompaniment to a meat dish. Alone, macaroni does not contain the amount of muscle food necessary for the laboring-man, hence its use with eggs, meat, or cheese is essential. Method. — Material. Samples of the various forms in which macaroni or Italian paste is found in our markets, cheese, tomato (can), butter, and flour. Pictures showing native manufacture. Outline : — (1) History. (3) Manufacture. (2) Composition. (4) Food Value, Experiment 11. Composition of Flour. — Mix two table- spoons flour with two teaspoons water to form a stiff dough. Knead till smooth. Securely tie in a square of coarse muslin and knead in a bowl containing one quart luke- warm water, till the white material ceases to pass out. Save the water. When white material has settled, drain off the clear water, save the residue, and test for starch. STARCHY FOODS 75 Examine the product. Note its color and elasticity. It is a compound in flour which by swelling retains the gases in bread-making, or causes the increase in bulk in macaroni during cooking. Form part of it into a smooth ball and cook it in boiling water. Cooking Macaroni. — Cook in boiling salted water twenty minutes. Drain and pour over cold water to remove any starch paste on the outer part, which if left would cause the pieces of macaroni to adhere to each other. Review of previous lesson. Prepare white sauce. Pre- pare tomato sauce. Serve macaroni with (a) white sauce, as (6) Baked macaroni with cheese. (c) With tomato sauce. While the macaroni is cooking, each pupil may prepare a white or a tomato sauce as review and serve with the cooked macaroni as directed. Essay on macaroni may constitute the home work. Recipe for Pupils Tomato Sauce. — 1 cup hot stewed and strained tomato, \ teaspoon salt, \ saltspoon paprika or white pepper, 1 tea- spoon chopped onion, 1 tablespoon butter, 1 tablespoon flour. Prepare the same as for Roux or brown sauce

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