a dark cooking liquid made by browning bones, vegetables, and other ingredients before being cooked in water
She made gravy with a base of brown stock.
If you do not like cold roast beef, cut it into slices and warm with butter and brown stock or tomato sauce.
The most appreciated kind of macaroni are those seasoned with tomato sauce or with brown stock (see nos. 12 and 13).
The ravioli are then to be served hot seasoned with cheese and butter or with brown stock or tomato sauce.
Put the pan over the fire and when it has begun to boil pour a small cup of brown stock or broth and a little lemon juice.
Thus the Consulship has returned to a Transalpine family, and green laurels are seen on a brown stock.
When they have begun to take color, complete the cooking with some brown stock, then cut them in pieces as little as a bean.
The most popular seasoning for spaghetti, are tomato sauce, brown stock and anchovy sauce.
Drain and put the brown stock, adding grated cheese and two beaten eggs, when the rice has cooled a little.
Dispose balls over sauce, rinse frying pan with a little boiling water or brown stock and pour over balls.
When taken from the mold, remove the paper and in its place put a gravy formed with chopped chicken giblets cooked in brown stock.