Thick Sauce
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
For a brown sauce, brown the butter and flour before adding liquid. Dripping may be used instead of butter.
Presented as published in 1913. 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 Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 13. The excerpt below is the record exactly as published.
Thick Sauce. 1 cup hot liquid, 1 cup hot liquid. 1 cup hot liquid. 2 tbsp. flour, or 3 tbsp. flour, or 4 tbsp. flour, or 1% tbsp. cornstarch. 2 tbsp. cornstarch. 2% tbsp. cornstarch. 2 tbsp. butter 2 tbsp. butter 2 tbsp. butter % tsp. salt. % tsp. salt. VANtSD. Salt, f.g. pepper
Cook this with the app: pantry check, scaling, and the assistant.