{"id":3826,"slug":"brown-sauce","title":"BROWN SAUCE","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["2 tablespoons butter.","1 slice onion.","4 tablespoons flour.","1-1/2 cups Brown Stock.","1/4 teaspoon salt.","1/8 teaspoon pepper."],"ingredients_norm":["butter","onion","flour","brown stock","salt","pepper"],"steps":["Melt butter in sauce pan, add onion and cook until delicately browned; remove onion, and cook butter until richly browned, stirring constantly;","add flour sifted with seasonings, stir to a paste and continue browning.","Then pour on stock, slowly stirring until smooth and glossy.","Onion may be omitted."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:76","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6b76d085eebd9cdc23e318f4f70f70e91cef0a6bef29d9afdbf07f944eb4e21c","created_at":"2026-08-02T15:44:54Z","updated_at":"2026-08-02T15:50:47Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/brown-sauce"}