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French Way

From The southern cookbook (1912).

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A historical recipe

The southern cookbook, by S. Thomas. [from old catalog] Bivins (1912).

France

Known as a French recipe, with similar versions prepared across other nations.

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

Ingredients 1 ingredient

  1. a spoonful of gravy

Cook safely

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.

Method

  1. Clean as before;
  2. then put it into a stewpan without water, a spoonful of gravy, and a lump of butter, salt, and pepper, and simmer till ready.
  3. If too moist, squeeze the gravy from it.

Plating

Cookware for this recipe

  • Saucepan
Source not stated by archive.org
Credit

From The southern cookbook (1912), printed page 181, digitised by the Internet Archive: https://archive.org/details/southerncookbook00bivi

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.