Brown Sauce from The Times Cookery Book by Katie Stewart
Peel the onion, scrape the carrot and cut both into small dice. Melt the fat in a saucepan, and add the vegetables and the trimmed, chopped bacon rashers. Sauté gently until the onion is soft and...
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Whisk
Ingredients
- 1 carrot
- 1 small onion
- 1 oz (25 g) dripping or white vegetable fat
- 1 oz (25 g) plain flour
- 2 bacon rashers
- 1 teaspoon concentrated tomato purée
- ¾ pint (4½ dl) hot stock
- freshly milled pepper
- salt
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