Browning for made dishes

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Browning
Another Browning
Instructions (15)
  1. Beat four ounces of loaf sugar very fine.
  2. Put the sugar into an iron frying-pan with an ounce of butter.
  3. Set it over a clear fire, mixing it well all the time.
  4. When it begins to be frothy, the sugar is dissolving; hold it high over the fire.
  5. When the butter and sugar is of a deep brown, pour in a little white wine, stirring it well.
  6. Add a little more wine, stirring it all the time.
  7. Put in the rind of a lemon, a little salt, three spoonfuls of mushroom ketchup, half an ounce of whole allspice, and four peeled shalots.
  8. Boil them slowly for eight minutes.
  9. Pour into a basin, cover it close, and let it stand until the next day.
  10. Skim and bottle it.
Another Browning
  1. Take some brown sugar, put a little water to it.
  2. Set it on the fire and let it boil until it nearly comes to burning, but it must not quite burn, as it would then be bitter.
  3. Put some water to it.
  4. When cold, strain it off and put it in a bottle.
  5. When you want to give a higher colour to gravy or sauce, you will find this very useful.
Original Text
Browning for made dishes. Beat four ounces of loaf sugar very fine: put it into an iron frying-pan, with an ounce of butter; set it over a clear fire, mixing it well all the time: when it begins to be frothy, the sugar is dissolving; hold it high over the fire. When the but[186]ter and sugar is of a deep brown, pour in a little white wine; stir it well; add a little more wine, stirring it all the time. Put in the rind of a lemon, a little salt, three spoonfuls of mushroom ketchup, half an ounce of whole allspice, four shalots peeled; boil them slowly eight minutes, then pour into a basin, cover it close, and let it stand till next day. Skim and bottle it. A pint of white wine is the proper quantity for these ingredients. Another. Take some brown sugar, put a little water to it, set it on the fire, and let it boil till it nearly comes to burning, but it must not quite burn, as it would then be bitter: put some water to it, and when cold strain it off, and put it in a bottle. When you want to give a higher colour to gravy or sauce, you will find this very useful.
Notes
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