Ingredients
1 small onion, chopped finely
2 tablespoons chopped parsley
1 pint beef stock
4 tablespoons flour
1 bay leaf
3 tablespoons olive oil
freshly ground black pepper
1 teaspoon oregano, or, failing this, 1/4 teaspoon thyme
Mushroom Sauce
Half a pint of brown sauce
A quarter of a pound of mushrooms, chopped finely
White Wine Sauce
A pint of brown sauce
A quarter of a pint of white wine
Directions
BROWN SAUCE
"Heat oil in heavy pan, brown onion in this, with parsley, and stir in flour. When brown and blended add slowly your beef stock; allow to boil for two or three minutes, and add seasonings.
VARIATIONS OF BROWN SAUCE
Mushroom Sauce
To half a pint of brown sauce made as above, add quarter of
a pound of mushrooms that have been washed, chopped finely
and cooked for five minutes in hot olive oil. Delicious with
steak and baked meats."
White Wine Sauce
"To half a pint of brown sauce add a quarter of a pint of white wine; heat together to boiling point and serve immediately. A good sauce with baked meat."
Notes
This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... Photo: Mary Melfi. |
