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Brown Sauce, Clear

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Brown Sauce, Clear

Ingredients

Directions

  1. Boil Consomme (No. 1) until it reduces to a half-glaze consistency.

  2. If using Consomme (No. 2), thicken it with arrowroot or corn flour to achieve the same consistency.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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