Brown Sauce II


Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ¼ cup butter.
  • 1 slice carrot.
  • 1 slice onion.
  • Bit of bay leaf.
  • Sprig of thyme.
  • Sprig of parsley.
  • 6 peppercorns.
  • 5 tablespoons flour.
  • 2 cups Brown Stock.
  • Salt and pepper.


    Cook butter with carrot, onion, bay leaf, thyme, parsley, and peppercorns, until brown; add flour, and when well browned, add stock gradually, strain, and season with salt and pepper.