 Carr died on 19 April 2015 at the age of 96.Beefsteak and Oxford and Cambridge; sometime 


Carr has also written many book reviews for journals, including the "New York Review of Books" and "The Spectator".Brown sauce (meat stock based)

In classical French cuisine, a brown sauce is generally a sauce with a meat stock base, thickened by reduction and sometimes the addition of a browned roux, similar in some ways to but more involved than a gravy.