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Margaret Dyson Holland cookbook, 1834
Page 71
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Browning for made dishes (174) Beat Small four ounces of treble refined Sugar, put it in a clean new frying pan with an ounce of butter Set it over a clean fire, mix it well together all the time, when it begins to be frothy and the Sugar is dissolved hold it higher over the fire, have ready a pint of red wine, the same quantity of [illegible]when the Sugar and butter is of a deep brown pour in a little of the wine Stir it well together, then add more wine and keep stirring it all the time, put in half an ounce of Jamaica pepper, six cloves, four Shalots peeled, two or three blades of mace, three Spoonfulls of mushroom catsup, a little Salt, the rind of a lemon, boil it Slowly for ten minutes pour it into a basin, when cold take off the Scum being clear and bottle it for use.
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Browning for made dishes (174) Beat Small four ounces of treble refined Sugar, put it in a clean new frying pan with an ounce of butter Set it over a clean fire, mix it well together all the time, when it begins to be frothy and the Sugar is dissolved hold it higher over the fire, have ready a pint of red wine, the same quantity of [illegible]when the Sugar and butter is of a deep brown pour in a little of the wine Stir it well together, then add more wine and keep stirring it all the time, put in half an ounce of Jamaica pepper, six cloves, four Shalots peeled, two or three blades of mace, three Spoonfulls of mushroom catsup, a little Salt, the rind of a lemon, boil it Slowly for ten minutes pour it into a basin, when cold take off the Scum being clear and bottle it for use.
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