Browning for Stock is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of making a browning for gravies or sauces from burnt sugar mixed with water. The full recipe is presented here and I hope you enjoy this classic British version of: Browning for Stock.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BROWNING FOR STOCK.
108. INGREDIENTS.—2 oz. of powdered sugar, and 1/2 a pint of water.
Mode.—Place the sugar in a stewpan over a slow fire until it begins to melt, keeping it stirred with a wooden spoon until it becomes black, then add the water, and let it dissolve. Cork closely, and use a few drops when required.
Note.—In France, burnt onions are made use of for the purpose of browning. As a general rule, the process of browning is to be discouraged, as apt to impart a slightly unpleasant flavour to the stock, and, consequently, all soups made from it.
Modern Redaction
Ingredients:
60g powdered sugar
300ml water
Method:
Place the sugar in a small pan over low heat. Stir constantly with a wooden spoon until it begins to blacken then stir in a the water and allow the sugar to dissolve. Take off the heat, pour into a warmed bottle then stopper securely and set aside until needed.
Only a few drops will be needed to darken a stock or gravy.
