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Heelis family cookbook, 1850s
Page 26
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Brown Thickening 1/2 lb flour dried on newspaper before fire & sifted. 1/2 lb butter clarified by skimming & mix flour & hot melted butter in an enamelled stewpan & 2 hr over quick fire w wooden spoon. If the flour has been properly dried & the butter properly clarified the whole mass will stick together & shake about in the stewpan. The the stirring must be continued till it turns a light fawn colour. Then remove from fire & continue stirring. Throw in a large slice of onion to check heat & give flavour. Keep stirring till it [?] to bubble. Remove onion & pour into white jam pot to cool. When used with gravy add teaspoonful of sherry.
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Brown Thickening 1/2 lb flour dried on newspaper before fire & sifted. 1/2 lb butter clarified by skimming & mix flour & hot melted butter in an enamelled stewpan & 2 hr over quick fire w wooden spoon. If the flour has been properly dried & the butter properly clarified the whole mass will stick together & shake about in the stewpan. The the stirring must be continued till it turns a light fawn colour. Then remove from fire & continue stirring. Throw in a large slice of onion to check heat & give flavour. Keep stirring till it [?] to bubble. Remove onion & pour into white jam pot to cool. When used with gravy add teaspoonful of sherry.
Szathmary Culinary Manuscripts and Cookbooks
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