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Military Cookery Manuscript, the London School of Cookery, September 30-November 9, 1940
Page 40
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well to prevent burning. Allow to simmer for 8 hours. Pass through strainer. Reboil and put away in a cool place. 2nd Day Place brown sauce onto boil adding 20 remaining galls of brown stock. Cut veg into 2" cubes and fry on till brown and add with the puree, faggot and peppercorns to the sauce. Allow to gently simmer for a further 8 hrs. Skim off all fat, strain, reboil and put away till following day. 3rd Day. Bring sauce to boil and gently simmer until sauce is correct consistency which can be judged if sauce is evenly coated over back of a spoon Pass sauce through fine strainer until required. Hints. /1/ Alway raise off ground to let air circulate so as to stop it fermenting.
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well to prevent burning. Allow to simmer for 8 hours. Pass through strainer. Reboil and put away in a cool place. 2nd Day Place brown sauce onto boil adding 20 remaining galls of brown stock. Cut veg into 2" cubes and fry on till brown and add with the puree, faggot and peppercorns to the sauce. Allow to gently simmer for a further 8 hrs. Skim off all fat, strain, reboil and put away till following day. 3rd Day. Bring sauce to boil and gently simmer until sauce is correct consistency which can be judged if sauce is evenly coated over back of a spoon Pass sauce through fine strainer until required. Hints. /1/ Alway raise off ground to let air circulate so as to stop it fermenting.
Szathmary Culinary Manuscripts and Cookbooks
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