BROWN DRESSINGS

BASIC BROWN DRESSING

Improved with Lea & Perrins' Sauce

Melt the butter, remove from fire and stir in flour until smooth; reheat and again remove from fire. Slowly stir in the liquid, which may be meat juice, stock, or bouillon broth. Return to fire and allow sauce to boil for two or three minutes. Add the Lea & Perrins' Sauce, and serve at once. This sauce is good with roasted meats, croquettes or stews.

[1] STOCK.—When brown meat stock or white vegetable stock is mentioned in a recipe, it means the water in which the meat or vegetable was cooked. In case of roasting or broiling, the juices, which cook out of the meat are used.

MUSHROOM DRESSING

Improved with Lea & Perrins' Sauce

Add 1/2 cupful of finely chopped, canned or fresh cooked mushrooms to the Basic Brown Dressing. Cook for five minutes and serve with croquettes, meat cakes, steak or chicken.

OLIVE DRESSING

Improved with Lea & Perrins' Sauce

Sauté 1/2 cupful of chopped olives in a little butter and add to the Basic Brown Dressing just before serving. Serve with steak, roast fowl or baked fish.

TOMATO DRESSING

Improved with Lea & Perrins' Sauce

Add an extra teaspoonful of Lea & Perrins' Sauce to the above recipe and in place of the meat stock use the same amount of tomato juice. Serve with meat or fish croquettes, macaroni or rice.

CREOLE DRESSING

Improved with Lea & Perrins' Sauce

To make this sauce, add 5 finely cut olives and 1/2 of a chopped green pepper to the Tomato Dressing recipe and cook until well blended. Serve with meats, fish or fish croquettes.

PICKLE DRESSING

Improved with Lea & Perrins' Sauce

Chop 2 small pickles into fine pieces and add to the Basic Brown Dressing recipe together with 1 tablespoonful each of capers and chives. Just before serving add an extra teaspoonful of Lea & Perrins' Sauce if a very hot sauce is desired. Serve with steak, fried liver or game.

JELLY DRESSING

Improved with Lea & Perrins' Sauce

Melt 1/4 of a glassful of currant jelly over hot water, add 1 tablespoonful of lemon juice and add 1 cupful of Basic Brown Dressing. Serve with roast turkey, chicken, goose or any preferred game.

SPANISH DRESSING

Improved with Lea & Perrins' Sauce

To the butter with which the Basic Brown Dressing is made add 1 sliced carrot, 2 tablespoonfuls of chopped parsley and 1/2 of a chopped onion. Cook well and finish cooking as usual. Serve with meats, meat croquettes, fish or omelettes.

ONION DRESSING

Improved with Lea & Perrins' Sauce

To the butter or fat with which the Basic Brown Dressing is made, add 1/2 chopped onion. Cook until the onion is brown, add the rest of the ingredients and the Lea & Perrins' Sauce. Serve with meats, particularly steak, croquettes or chopped meats.