Bread and brown sauce—not really a gastronomic pair, but they have something in common in this modern day and age. We very seldom make our own bread—it is now conveniently baked for us. A good brown sauce, including the preparation of an excellent stock, can take up to 4 days to make. Some hotels and restaurants may still do this, but the modern home fights shy and has been forced to accept some processed product in lieu. I have developed this quick brown sauce, made in 1 hour maximum, as a possible alternative to science!
© 1966 Graham Kerr. All rights reserved.