412. Brown Sauce

Preparation info

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Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Put a quarter of a pound of butter and ounces of flour in a saucepan, and set it on a slow fire; keep stir for ten minutes, or till light brown, then take it off and let it get nearly cold, then pour over sufficient brown stock, No. 2, to make it a nice thickness, or like thinnish melted butter; then boil for half an hour, skim, strain it into a basin, and use where and when required. If you have this sauce by you, use it instead of melted butter for brown sauces. To make it darker, a little colouring may be added.

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