Full English Breakfast with **Brown Sauce**

[snow15145]

snipped:

> > Carol:
> > I don't know anyone who has a Dutch oven, 
> 
> Goddlefrood:
> 
> Nor do I as it happens, I just copied that from the brown 
> Sauce site referred to earlier. A covered saucepan would 
> probably suffice - it is a sauce after all.


Snow:

I have a Dutch oven my mom gave me, at least that is what she always 
called it. It is a cast iron, eight quart pot with a cast iron lid. 

Cast iron is best when it is seasoned in the oven every so often with 
bacon fat. What is best about cooking in this is that you can seer 
the meat on top of the stove put the lid on and place it directly 
into the oven to finish. 

Gravy or sauces are enhanced in flavor by the seasoning process to 
the pot and the Dutch oven cooks more evenly (than an ordinary sauce 
pan) which thickens the gravy with limited additives to do so. 

Snow