Basic Brown Sauce Colonial Williamsburg Cookbook Recipes

OLD-FASHIONED GINGERBREAD CAKE

Steps:

• Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray and line the bottom with parchment paper. Spray the parchment with cooking spray as well, and then set aside.
• In a small saucepan, combine the butter and milk. Heat over medium-high, just until the butter is melted and bubbles form around the edges of the pan. Whisk in the brown sugar until dissolved. Remove from the heat and cool.
• In a large bowl, sift together flour, baking soda, baking powder, ginger, cinnamon, cloves and salt.
• Stir the egg into the cooled butter mixture.
• Make a well in the center of the dry ingredients and pour in the butter mixture. Stir just until a smooth batter forms, being careful not to over-mix.
• Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes. Cool completely on a wire rack before slicing and serving.
• Dust cooled cake with powdered sugar and serve with whipped cream, if desired.

COLONIAL GAME PIE (KING'S ARMS TAVERN)

Steps:

• 1. Preheat oven to 400 degrees. Salt the cavity of the duck and place it on a rack in a shallow roasting pan, breast side up. Bake for 30 minutes at 400, reduce the heat to 325, and bake until the duck tests done.
• 2. Simmer the rabbit in a small amount of water for 60 minutes or until tender.
• 3. Cut the venison into large cubes and saute in the vegetable oil in a large skillet until well browned, stirring and turning as necessary. Remove the venison and drain the oil from the skillet.
• 4. Add the port wine to the skillet and boil for 2-3 minutes, scraping up any brown particles. Return the venison to the skillet and add the Brown Sauce. Simmer for 45-60 minutes, or until the venison is tender.
• 5. Cut the duck and rabbit meat in medium-sized pieces, and place in the skillet with the venison to keep warm. Season with the Worcestershire sauce, garlic, pepper, and currant jelly.
• 6. Saute the mushrooms in the butter until lightly browned. Fry the bacon until crisp, and drain. Heat the onions and drain.
• 7. Divide the game mixture into individual greased casserole dishes and garnish the top of each with mushrooms, bacon, and onions. Cover each dish with the pastry crust, trim the edges, and prick the tops to allow the steam to escape.
• 8. Beat the egg lightly with the milk to make an egg wash and brush the tops of the pastry with the mixture. Bake in a 350-degree oven for 20-25 minutes or until the crust is golden brown. Serve piping hot.

BASIC BROWN SAUCE (COLONIAL WILLIAMSBURG COOKBOOK)

Steps:

• 1. Melt the butter in a large heavy saucepan over low heat. Gradually add the flour and stir constantly until the mixture is chestnut brown. It may be necessary to turn off the heat completely at intervals so that the flour will not burn or become too dark.
• 2. When the desired color has been reached, add the tomato puree and stir well. Gradually add the hot stock and powdered beef bouillon, using a wire whisk to insure smoothness. Bring the mixture to a boil, then reduce the heat to the lowest degree possible. Simmer 2 hours or until the sauce has been reduced to about 1 1/2 quarts.
• 3. Add the bottled brown gravy sauce, salt, and caramel color if desired. Remove from the heat and strain through a fine sieve. Cool to room temperature and store refrigerated.