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BROWN SAUCE

(Mushroom Sauce.--add One-half Cu) - (The International Jewish Cook Book)







Fry one tablespoon chopped onion in one tablespoon fat. Add one
tablespoon of flour, one cup of soup stock, one teaspoon lemon juice,
salt and pepper to taste. Strain before serving.
The following sauces can be made by using brown sauce as a foundation:
Olive Sauce.--Add a dozen olives, chopped fine.
Wine Sauce.--Add one-half cup wine and one tablespoon currant jelly.

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KIDNEY BEANS WITH BROWN SAUCE

Pick over and wash one pint (two cups) of kidney beans let soak
overnight in cold water. Drain and cook in fresh salted water till
tender. Drain; shake in saucepan with one teaspoon butter three minutes.
Add one cup of brown sauce and simmer five minutes.

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No. 1. Espagnole, or Brown Sauce

The chief ingredient of this useful sauce is good stock, to which
add any remnants and bones of fowl or game. Butter the bottom of a
stewpan with at least two ounces of butter, and in it put slices of
lean veal, ham, bacon, cuttings of beef, fowl, or game trimmings,
three peppercorns, mushroom trimmings, a tomato, a carrot and a
turnip cut up, an onion stuck with two cloves, a bay leaf, a sprig
of thyme, parsley and marjoram. Put the lid on the stewpan and
braize well for fifteen minutes, then stir in a tablespoonful of
flour, and pour in a quarter pint of good boiling stock and boil
very gently for fifteen minutes, then strain through a tamis, skim
off all the grease, pour the sauce into an earthenware vessel, and
let it get cold. If it is not rich enough, add a little Liebig or
glaze. Pass through a sieve again before using.

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BROWN SAUCE

1 pint Stock

1 oz. Butter

1/2 oz. Flour--1 1/2d.

1/2 Stalk of Celery

1 Carrot

1 Onion

1/2 Turnip

1 doz. Peppercorns--1d.

Total Cost--21/2 d.

Time--One Hour.

Put the butter into a saucepan, and when it is quite hot, slice up the
vegetables and put them in with the peppercorns, and fry a good colour.
Stir in the flour and brown that too, then pour in the stock and stir
till it boils. Cover down and let it simmer slowly for an hour. Rub
through a sieve, return to the saucepan; season with salt and lemon
juice, boil up, and it is ready to serve.

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BROWN SAUCE OR GRAVY

1/2 glass currant jelly
1 cup hot brown sauce
Melt jelly over slow fire. Add brown sauce; stir well and simmer one
minute.

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Brown Sauce

by adding with the last tablespoonful of butter, the yolks of two eggs,
the juice of half a lemon, a teaspoonful of onion juice and a
tablespoonful of chopped parsley.

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20 Stewed Celery In Brown Sauce

Cut the celery in six inch lengths, boil in salt and water, strain. Put

1/2 a pint of soup stock or gravy on the fire and cook the celery in

it; add pepper and salt, a little nutmeg, 4 tablespoonfuls of cream, a

little thickening of butter and flour. Simmer only a few minutes.

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Espagnole Or Brown Sauce

The chief ingredient of this useful sauce is good stock, to which add

any remnants and bones of fowl or game. Butter the bottom of a stewpan

with at least two ounces of butter, and in it put slices of lean

veal, ham, bacon, cuttings of beef, fowl, or game trimmings, three

peppercorns, mushroom trimmings, a tomato, a carrot and a turnip cut up,

an onion stuck with two cloves, a bay leaf, a sprig of thyme, parsley

and marjoram. Put the lid on the stewpan and braize well for fifteen

minutes, then stir in a tablespoonful of flour, and pour in a quarter

pint of good boiling stock and boil very gently for fifteen minutes,

then strain through a tamis, skim off all the grease, pour the sauce

into an earthenware vessel, and let it get cold. If it is not rich

enough, add a little Liebig or glaze. Pass through a sieve again before

using.

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Eggs In A Brown Sauce

Boil hard as many eggs as needed and cut either lengthwise in quarters

or in round slices. Brown a tablespoonful of butter and one of flour

together, add a small onion, cut fine; when thick and smooth add enough

vegetable stock to make the sauce the proper consistency, season with

salt and pepper and strain. Put the egg slices in the sauce, let it come

to the boiling point and serve on a small platter; garnish with parsley.

Half a dozen olives boiled in a little water and cut from the stones are

a nice addition to the sauce.

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French Carrots In Brown Sauce

Select the smallest French carrots, wash and scrape them and boil until

tender in as little water as possible. When done drain from the water,

using it to make the sauce. Put a tablespoonful of butter into a spider,

when hot stir in a tablespoonful of flour, stir until a dark brown, add

gradually the water the carrots were boiled in, season with salt and

pepper, simmer until thick and smooth, add the carrots, and when hot

serve.

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Brown Sauce For Poultry

Peel two or three onions, cut them in slices, flour and fry them brown,

in a little butter--then sprinkle in a little flour, pepper, salt, and

sage--add half a pint of the liquor the poultry was boiled in, and a

table spoonful of catsup. Let it boil up, then stir in half a wine glass

of wine if you like.









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