{"id":4166,"slug":"brown-sauce-2","title":"Brown Sauce","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["1/4 cup fat","1/3 cup flour","1 teaspoon salt","1/8 teaspoon of cayenne","1-1/2 cups brown stock, or 1-1/2 cups water and 2 bouillon cubes","1/2 teaspoon Worcestershire sauce"],"ingredients_norm":["fat","flour","salt","cayenne","brown stock or cups water and bouillon cube","worcestershire sauce"],"steps":["Melt fat until brown.","Add flour.","Heat until brown.","Add liquid gradually, letting come to boiling point each time before adding more liquid.","When all is added, 1 teaspoon kitchen bouquet may be added if darker color is desired."],"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/15464","source_ref":"pg:15464:182","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"cc88103fd4e4c134e114fb061ab9b888673bf1d05c92c267d490a6b536a4c990","created_at":"2026-08-02T16:13:06Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1918), 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-2"}