Now follow some sauces which require neither white nor brown sauce as a foundation.
Wash and bone two anchovies, chop one mushroom and one shallot, put them into a saucepan with 2 oz. of butter, brown them and then dredge in 1 oz. of flour, stir all over the fire until the mixture is a good […]
Archive for May, 2008
Have 6 tablespoonful of brown sauce and mix into it 2 tablespoonful of mild chutney, a teaspoonful of made mustard (French, if possible), salt and pepper, and, if liked, a tablespoonful of tomato pulp or tomato ketchup. Boil for three minutes.
