Browning, to colour and flavour made dishes.

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Time
Cook: 15 min Total: 15 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (8)
  1. Beat to powder four ounces of doubly refined sugar.
  2. Put it into a very nice iron frying-pan, with one ounce of fine fresh butter.
  3. Mix it well over a clear fire, and when it begins to froth, hold it up higher.
  4. When of a very fine dark brown, pour in a small quantity of a pint of port wine; and the whole by very slow degrees, stirring all the time.
  5. Put to the above half an ounce of Jamaica, and the same of black pepper, six cloves of shalots peeled, three blades of mace bruised, three spoonfuls of mushroom, and the same of walnut catsup, some salt, and the finely pared rind of a lemon.
  6. Boil gently fifteen minutes.
  7. Pour it into a bason till cold.
  8. Take off the scum, and bottle for use.
Original Text
Browning, to colour and flavour made dishes. Beat to powder four ounces of doubly refined sugar: put it into a very nice iron fryingpan, with one ounce of fine fresh butter: mix it well over a clear fire, and when it begins to froth, hold it up higher. When of a very fine dark brown, pour in a small quantity of a pint of port wine; and the whole by very slow degrees, stirring all the time. Put to the above half an ounce of Jamaica, and the same of black pepper, six cloves of shalots peeled, three blades of mace bruised, three spoonfuls of mushroom, and the same of walnut catsup, some salt, and the finely pared rind of a lemon. Boil gently fifteen minutes; pour it into a bason till cold; take off the scum, and bottle for use.
Notes
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