Browning for Stock
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 2 oz powdered sugar
- and 1/2 a pint of water
Instructions
- 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.