Brown Gravy

A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).

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A historical recipe

Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 3 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Use only as much fat as the flour will “bind”;
never more than equal parts.
Good proportions are 1½ tbp to 2 fat, 2 to 3 tbp flour, 1 c water or stock.
If an excess of fat is used, it will rise to the top of gravy.
Mix flour with fat and brown, avoiding scorching.
A pinch of sugar browned in the hot pan will give the gravy a rich brown color and will improve the flavor.
Add hot water or stock and simmer 5 to 10 min.
Season with salt, pepper and other desired seasonings, such as celery leaf, bay leaf, slice of onion, spoonful of tomato catsup or canned tomatoes.