Brown Sauce

Preparation info

    • Difficulty


    • Ready in

      1 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 small carrot
  • 1 onion
  • 1 oz. dripping


Thinly slice the carrot and onion. Melt the dripping and in it slowly fry the onion and carrot until they are golden brown. Stir in the flour and fry it even more slowly till it is also golden brown. Stir in the stock, bring to simmering point, season then simmer for ½ hr. Strain the sauce before use. As the frying of the flour is a long process, extra colour may be given to the sauce by adding