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Title: Brown Sauce
Categories: Sauces, Vegetarian
Yield: 1 Batch
2 1/2 oz Butter
1 Onion
2 sm Carrots (1 lg)
Celery ribs; a few
1 Tomato
1/2 Turnip
1 sl Parsnip; thick
2 Parsley sprigs; up to 3
1 Clove
Seasoning
Browning
1 ts Maggi seasoning
Salt
Pepper
Nutmeg
Curry powder
Lemon juice -OR-
Tarragon vinegar
Slice the vegetables and let them simmer gently in 1 oz butter for 15
minutes; then add 1 pint boiling water, 1 ts browning, 1 ts Maggi
seasoning, salt, pepper, nutmeg, and a dust of curry powder, and let
it boil rapidly for 10 minutes; at the end of the time draw the pan
to the side of the stove and let the stock cook slowly for 45
minutes. When it is ready thicken it with 2 oz flour, and 1-1/2 oz
butter, cooked together, add a squeeze of lemon-juice, or a few drops
of tarragon vinegar, and strain.
Recipe by Jeanne Jardine
Recipe FROM: The Best Vegetarian Dishes I Know, 1910
Recipe FROM: <
https://www.gutenberg.org/ebooks/70164/>
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