Browning for Stock

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (2)

2 oz. of powdered sugar ↝ Sugars, powdered [Sweets]
1/2 a pint of water ↝ Water, tap [Tap water]

Instructions (2)

Place the sugar in a stewpan over a slow fire until it begins to melt, keeping it stirred with a wooden spoon until it becomes black, then add the water, and let it dissolve.
Cork closely, and use a few drops when required.

Original Text

BROWNING FOR STOCK.

108. INGREDIENTS.—2 oz. of powdered sugar, and 1/2 a pint of water.

Mode.—Place the sugar in a stewpan over a slow fire until it begins to melt, keeping it stirred with a wooden spoon until it becomes black, then add the water, and let it dissolve. Cork closely, and use a few drops when required.

Note.—In France, burnt onions are made use of for the purpose of browning. As a general rule, the process of browning is to be discouraged, as apt to impart a slightly unpleasant flavour to the stock, and, consequently, all soups made from it.

Notes

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