{"id":4103,"slug":"brown-sauce-for-leftover-meats","title":"BROWN SAUCE FOR LEFTOVER MEATS","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["1/3 cup drippings","1/4 cup of whole wheat flour","1/8 teaspoon pepper","1-1/2 cups meat stock or water","1 teaspoon salt"],"ingredients_norm":["dripping","whole wheat flour","pepper","meat stock or water","salt"],"steps":["Melt the fat and brown the flour in it.","Add the salt and pepper and gradually the meat stock or water.","If water is used, add 1 teaspoon of kitchen bouquet.","This may be used for leftover slices or small pieces of any kind of cooked meat."],"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:15464:111","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"feba97cfb85309da093c5f753c5aa6650fdeba4f865f1dc2dfb98221118cb915","created_at":"2026-08-02T16:11:05Z","updated_at":"2026-08-02T16:11:05Z","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-for-leftover-meats"}