Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Brown Sauce

Melt two ounces of butter in a small sauce-pan, and add one ounce of flour, stirring until it is of a brown colour. Then add sufficient boiling stock to render it of a cream-like consistency, and season to taste with salt and pepper.

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← BROWN BUTTER SAUCE (for boiled Skate and other fish)Brown Soup →