Personal Chef Recipes - by Mrs Beeton
BROWNING FOR STOCK.
|Ingredients:||2 oz. of powdered sugar|
and 1/2 a pint of water.
|Method:||Place the sugar in a stewpan over a slow fire until it begins
to melt, keeping it stirred with a wooden spoon until it becomes black,
then add the water, and let it dissolve. Cork closely, and use a few
drops when required.
|Notes: ||In France, burnt onions are made use of for the purpose of
browning. As a general rule, the process of browning is to be
discouraged, as apt to impart a slightly unpleasant flavour to the
stock, and, consequently, all soups made from it.
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Source: The Book of Household Management Mrs. Isabella Mary Beeton