Recipe: Brown Sauce

  • 1 cup brown stock ¼ teaspoon salt
  • 1 slice onion chopped 1/8 teaspoon pepper
  • 1 slice carrot chopped 1½ tablespoons butter
  • 1 sprig parsley 2½ tablespoons flour
  • 2 cloves

Simmer stock, vegetables, and seasonings for fifteen minutes, and strain; brown the butter, add flour, and brown, add stock, and beat until smooth. Any stock may be colored with a few drops of kitchen bouquet, and used; or BEEF cubes or extract may be used with water instead of stock, but in that case less salt and pepper should be used.

Better Meals for Less Money, by Mary Green (Year 1909)