Dutch Sauce. No. 5. Brown.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

roux

2 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a tablespoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]

sauce base

an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a piece of glaze, the size of half an egg ↝ Carrots, glazed, cooked [Carrots]
1/2 pt. brown stock

flavoring

a sprig of parsley ↝ Parsley, raw [Not included in a food category]
a sprig of watercress ↝ Watercress, raw [Vegetables and Vegetable Products]
a little celery ↝ Celery, raw [Vegetables and Vegetable Products]
rather less than 1/2 oz. of lean bacon ↝ Beef, bacon, cooked [Bacon]
a wine-glassful of sherry

Instructions (3)

Make a roux of 2 ozs. butter to a tablespoonful of flour, and fry to a brown roux in a stewpan.
Slice an onion into another stewpan, and let it brown with a little butter, then add it to the roux.
Next melt a piece of glaze, the size of half an egg, in 1/2 pt. brown stock to make a good thick sauce; add to it the roux and onion, a flavour with a sprig of parsley, a sprig of watercress, a little celery, rather less than 1/2 oz. of lean bacon, and a wine-glassful of sherry.

Original Text

Dutch Sauce. No. 5. Brown. (Mr. Talon.)
For pike, cod, or stuffed and baked haddock.
Make a roux of 2 ozs. butter to a tablespoonful of flour, and fry to a brown roux in a stewpan.
Slice an onion into another stewpan, and let it brown with a little butter, then add it to the roux.
Next melt a piece of glaze, the size of half an egg, in ½ pt. brown stock to make a good thick sauce; add to it the roux and onion, a flavour with a sprig of parsley, a sprig of watercress, a little celery, rather less than ½ oz. of lean bacon, and a wine-glassful of sherry.

Notes

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