Basic Brown Sauce Colonial Williamsburg Cookbook Recipes

BASIC BROWN SAUCE (COLONIAL WILLIAMSBURG COOKBOOK)

Basic Brown Sauce (Colonial Williamsburg Cookbook) image

This sauce is used in the Colonial Game Pie recipe. It's also a good sauce for any savory meat pie or casserole. Really good with beef and noodles.

Provided by Susan Feliciano @frenchtutor

Number Of Ingredients 8

Ingredients

1/4 cup(s) butter
1 cup(s) flour
1/2 cup(s) tomato puree
2 quart(s) hot beef stock
1 tablespoon(s) powdered beef bouillon
1 tablespoon(s) bottled brown gravy sauce
- salt to taste
- caramel color (optional)

Steps:

Melt the butter in a large heavy saucepan over low heat. Gradually add the flour and stir constantly until the mixture is chestnut brown. It may be necessary to turn off the heat completely at intervals so that the flour will not burn or become too dark.
When the desired color has been reached, add the tomato puree and stir well. Gradually add the hot stock and powdered beef bouillon, using a wire whisk to insure smoothness. Bring the mixture to a boil, then reduce the heat to the lowest degree possible. Simmer 2 hours or until the sauce has been reduced to about 1 1/2 quarts.
Add the bottled brown gravy sauce, salt, and caramel color if desired. Remove from the heat and strain through a fine sieve. Cool to room temperature and store refrigerated.

BASIC BROWN SAUCE

Basic Brown Sauce image

Use over meat veggies, or any way you like. You can use this sauce to make Bordelaise Sauce or Mushroom Brown Sauce.

Provided by KittyKitty

Categories Sauces

Time 30m

Yield 1 cup

Number Of Ingredients 6

Ingredients

4 slices onions (thin slices)
1 1/2 tablespoons butter, melted
1 1/2 tablespoons all-purpose flour
1 teaspoon beef bouillon granules
1 cup water
1/8 teaspoon pepper

Steps:

Saute onion in butter in a heavy skillet until onion is tender; discard onion. Cook butter over low heat until it begins to brown. Add flour, stirring until smooth ( I find that a whisk works best). Cook 1 minute, stirring constantly. Add bouillon granules, and gradually stir in water. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in pepper. Serve with beef or pork.
Bordelaise Sauce: Substitute 1/3 cup dry red wine for 1/3 cup of the water, and stir in 3/4 teaspoon dried parsley flakes and 1/4 teaspoon dried whole thyme; increase pepper to 1/4 teaspoon.
Mushroom Brown Sauce: Saute 1/2 cup sliced mushrooms in 2 tablespoons butter; drain and stir into Basic Brown Sauce. Serve with beef.

Nutrition Facts : Calories 217.9, Fat 17.4, SaturatedFat 11, Cholesterol 45.8, Sodium 133, Carbohydrate 14.4, Fiber 1.2, Sugar 2.5, Protein 1.9

CHEESE WAFERS

Cheese Wafers image

This recipe came from a Colonial Williamsburg cookbook. It is now a regular part of our Thanksgiving traditions, served in the afternoon along with other appetizers and a lot of good fellowship.

Provided by Donna Matthews

Categories Cheese

Time 40m

Yield 15 serving(s)

Number Of Ingredients 8

Ingredients

2 cups flour
2 teaspoons salt
1 teaspoon ground ginger
2/3 cup shortening
2 cups sharp cheddar cheese, grated
1/2 cup sesame seeds, toasted
1 teaspoon Worcestershire sauce
4 tablespoons ice water (or more)

Steps:

Combine all dry ingredients in a medium bowl.
Cut in shortening until the size of little pebbles.
NOTE: I often grate frozen butter and stir it in with a fork rather than cutting in shortening.
Mix in grated cheese with a fork.
With a fork, stir in worchestershire sauce.
Add ice water and quickly stir into a ball.
Knead with hands, adding more ice water as needed, until smooth and pliable like pie crust dough.
Do not handle any more than necessary.
Divide dough in half and form into 2 logs about 1-1/2 inches in diameter and 8 inches long.
Wrap in waxed paper.
Place in airtight container (such as a zip bag) in the refrigerator until ready to bake.
These can be made days ahead.
When ready to bake, preheat oven to 400 degrees.
Grease cookie sheets.
Slice wafers off log and flatten to desired thinness (about 1/8 inch.
Bake about 10 to 12 minutes or until starting to lightly brown.
Let cool just slightly on cookie sheet to firm up; but best when served warm.

Nutrition Facts : Calories 230.1, Fat 16.6, SaturatedFat 5.8, Cholesterol 15.8, Sodium 408.3, Carbohydrate 14.2, Fiber 1, Sugar 0.2, Protein 6.3

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