Brown Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Fry four ounces of flour, four ounces of butter, four ounces of tomatoes, till a good brown colour, then add two quarts of good-flavoured stock made from cooked meat bones; stir till it boils, and ...
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Cooking tools:
- Kitchen scale
- Skillet
- Stove
- Wooden spoon
- Saucepan
Ingredients
- butter
- flour
- good-flavoured stock
- tomatoes
- cooked meat bones
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