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Flour Gravies

A historical recipe from The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922).

A historical recipe

The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Project Gutenberg eBook #63883.

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 Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Digitised by Project Gutenberg, eBook #63883 (https://www.gutenberg.org/ebooks/63883). 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.

Germany. Associated with Germany by the book is about German cookery (Cooking, German); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Good butter and good flour are the essentials for a gravy and constitute the main part of it.
  2. For the preparation of white gravies, earthen, pewter or enameled dishes are the best.
  3. Gravies must always be smooth and it is best to strain them through a fine sieve.
  4. If you have them ready before the meal, put them into a double boiler.
  5. They must neither be too thick nor too thin.
  6. No.
  7. 1—WHITE GRAVY.
  8. 1 oz.
  9. butter ¼ small onion 2 tbsps.
  10. of flour ¾ pt.
  11. of bouillon 1 pinch of salt and pepper 2 yolks of eggs Preparation: Melt the butter, add the peeled onion and steep a little while, then stir in the flour and bouillon and cook 10 minutes, season with salt and pepper.
  12. Beat the 2 yolks of eggs with a little water and slowly stir it into the gravy.
  13. Do not boil any more.
  14. No.
  15. 2—DUTCH GRAVY.