Brown Gravy
A historical recipe from The Lady's Own Cookery Book, and New Dinner-Table Directory, by Bury, Charlotte Campbell, Lady (1844).
A historical recipe
The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed., by Bury, Charlotte Campbell, Lady (1844). Project Gutenberg eBook #29232.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Lady's Own Cookery Book, and New Dinner-Table Directory, by Bury, Charlotte Campbell, Lady (1844). Digitised by Project Gutenberg, eBook #29232 (https://www.gutenberg.org/ebooks/29232). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- a pint of small beer
- a spoonful of mushroom-pickle
Method
- Put a piece of butter, about the size of a hen's egg, into a saucepan;
- when it is melted, shake in a little flour, and let it brown;
- then by degrees stir in the following ingredients: half a pint of small beer, the same quantity of water, an onion, a piece of lemon-peel cut small, three cloves, a blade of mace, some whole pepper, a spoonful of mushroom-pickle, the same quantity of ketchup, and an anchovy.
- Let the whole boil together a quarter of an hour;
- strain it off, and it will be a good sauce.
- Another.
- Take the glaze that remains at the bottom of the pot after you have stewed any thing à la braise, provided it be not tainted game;
- skim it, and strain it through a sieve;
- then put in a bit of butter about the size of a walnut, mixed with flour;
- thicken it over the fire, and add the juice of a lemon, and a little salt and cayenne pepper.