Dinner
Brown Sauce I
The original 1910 method for Brown Sauce I, presented as a faithful archival transcription.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 2 tablespoons butter
- ½ slice onion
- 3 tablespoons flour
- 1 cup Brown Stock
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Historical transcription
Source method
- 1
Cook onion in butter until slightly browned; remove onion and stir butter constantly until well browned; add flour mixed with seasonings, and brown the butter and flour; then add stock gradually.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.