BROWN′ING

In cookery , a fluid preparation used to colour and flavour gravies, soups, . Prep. 1. Sugar, 4 oz.; and butter, 1 oz.; are melted in a frying-pan or ladle with about a tablespoonful of water, and the heat is continued until the whole has turned of a deep brown; the heat is then lowered a little, and some port wine (about 1 pint) is gradually poured in; the pan is now removed from the fire, and the mixture well stirred until the roasted sugar is entirely di olved; it is then put into a bottle, and 1 ⁄ 2 oz. each of bruised pimento and black pepper, 5 or 6 shalots (cut small), a little mace and finely grated lemon peel, and 1 ⁄ 4 pint of mushroom catsup, added. The bottle is shaken daily for a week, and the clear liquid, after 5 or 6 days’ repose, decanted into another bottle. Rich flavoured, but expensive. 2. As the last, but using strong beer, or water, instead of wine. A gla ful of spirit may be added after bottling it. 3. Sugar-colouring, 1 pint; salt, 1 ⁄ 4 lb.; mushroom-catsup, 1 ⁄ 2 pint; spice, q. s. Excellent for all ordinary purposes. 4. Lump sugar (powdered), 2 1 ⁄ 2 lbs.; salad oil, 1 ⁄ 2 lb.; heat as before; then add, of port wine, 1 quart; Cape wine, 3 quarts; shalots, 6 oz.; mixed spice, 4 oz.; black pepper, 3 oz.; mace, 1 oz; salt, 1 lb.; lemon juice, 1 pint; catsup, 1 quart; mix well. 5. Good spirit-colouring or sugar-colouring and mushroom catsup, of each 1 gall.; Jamaica pepper, black pepper, and shalots, of each 4 oz; cloves, ca ia, and mace, bruised, of each 3 ⁄ 4 oz.; boil in a covered ve el for 5 minutes; digest for 14 days, and strain. 6. Colouring, 3 pints; mushroom catsup, 1 pint; common salt, 3 ⁄ 4 lb.; Chili vinegar (strongest), 1 ⁄ 2 pint; spice, q. s. Half a pint of British brandy or rum may be added. Obs. The above are excellent additions to gravies, soups, .; and of themselves form most admirable sauces for fish, meat, and game.