Lexic.us

Definition of Brown sauce

1. Noun. A sauce based on soy sauce.

2. Noun. Bouillon or beef stock thickened with butter and flour roux and variously seasoned with herbs or Worcestershire etc..

Definition of Brown sauce

1. Noun. (British) A sauce made by the addition of stock to a heated and browned mixture of butter and flour. ¹

2. Noun. (British) Any of many brands of bottled sauce based on malt vinegar, fruit and spices; see, for example, HP Sauce. ¹

¹ Source: wiktionary.com

Lexicographical Neighbors of Brown Sauce

brown outs brown owl brown pellicle brown pine brown power brown rat brown rats brown recluse brown recluse spider brown recluse spiders

brown recluses brown rice brown root rot fungus brown rot brown rot gummosis brown sauce (current term) brown snail brown soft scale brown spot brown spots

brown striae brown study brown sugar brown thrasher brown thrush brown thumb brown thumbs brown tinamou brown tinamous brown trout

Literary usage of Brown sauce

Below you will find example usage of this term as found in modern and/or classical literature:

1. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1911)
"brown sauce II (Espagnole) J£ cup butter Sprig of parsley 1 slice ... Brown Mushroom Sauce I To one cup brown sauce add one-fourth can mushrooms, drained, ..."

2. The Home Cook Book: A Collection of Practical Receipts by Expert Cooks (1905)
"... SAUCES FOR FISH AND MEAT Apple Sauce—Asparagus Sauce—Beefsteak Sauce—Bread Sauce—brown sauce—Drawn Butter—Drawn Butter for Fish—Caper Sauce—Cauliflower ..."

3. Mrs. Lincoln's Boston Cook Book: What to Do and what Not to Do in Cooking by Mary Johnson Lincoln (1883)
"The Boston Cook Book. igi brown sauce. 2 tablespoonfuls minced onion. ... By the addition of different seasoning materials to this brown sauce a great ..."

4. The Improved Housewife: Or Book of Receipts, with Engravings for Marketing by A. L. Webster (1855)
"brown sauce for Poultry. Slice two or three onions, after they are peeled ; sprinkle them with flour, and fry them brown, in a little butter ; sprinkle in a ..."

5. The Steward's Handbook and Guide to Party Catering by Jessup Whitehead (1903)
"JAMBON*— brown sauce with shredded ham, butter and shallots lightly fried. ... MARROW-Beef marrow in slices added at last to brown sauce. ..."

6. Kettner's Book of the Table: A Manual of Cookery, Practical, Theoretical by Eneas Sweetland Dallas (1877)
"brown sauce is always what they are pleased to call Spanish ; and white sauce, or Velvet-down, has two variations, which are known as Be'chamel and ..."

7. Cooking for Two: A Handbook for Young Housekeepers by Hill, Janet McKenzie (1909)
"For a brown tomato sauce proceed as in making the brown sauce, but use tomato puree as the liquid. THICK SAUCE FOR FOUNDATION OF CROQUETTES 4 tablespoonfuls ..."

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