I’m currently reading through an 1887 cookbook (The Whitehouse Cookbook by F. L. Gillette and Hugo Ziemann) that I found on Project
Gutenberg, and there are actually quite a few recipes I mean to check out in
it. This one was called “Sharp Brown Sauce.” Thinking that it might be something
like HP Sauce, I gave it a try. It’s actually nothing like steak sauce, nor is
it brown, but it is delicious. A bit like Catalina salad dressing, but not as
acidic. I’ve served it with fried steak, pork chops, and over baked potato, and
would definitely make it again.
1/4 pound butter
1 tablespoon flour*
1 tablespoon chopped onion (I left this out)
3 tablespoons cider vinegar
3 ounces water
3 tablespoons ketchup
pepper and salt to taste
In a small sauce pan over medium heat, melt butter. If you
want the onions in, add them at this point and cook until soft. Stir in flour
until blended, then add the rest of the ingredients. Bring to a boil, stirring
frequently. Let boil until it thickens. Serve warm. Can be reheated.
Makes just under two cups
*I like Robin Hood’s Blending Flour for this—no risk of
lumps