BROWN GRAVY FOR ROAST VEAL

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 10 min Total: 10 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

four ounces of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a good tablespoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a ladleful of good brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
some essence of mushrooms or mushroom catsup ↝ Mushrooms, raw [Other vegetables and combinations]
mushroom catsup ↝ Mushrooms, raw [Other vegetables and combinations]
a little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
minionette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a little more gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a little lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

substitute ingredients

a ladleful of water ↝ Water, tap [Tap water]
a piece of glaze ↝ Carrots, glazed, cooked [Carrots]
some mushroom catsup ↝ Mushrooms, raw [Other vegetables and combinations]
a little Indian soy ↝ Soy meal, defatted, raw [Legumes and Legume Products]

Instructions (6)

Place four ounces of fresh butter in a stewpan and knead it with a good tablespoonful of flour.
Add a ladleful of good brown gravy, some essence of mushrooms or mushroom catsup, a little grated nutmeg, and minionette pepper.
Stir the sauce on the stove, and keep it gently boiling for ten minutes.
If it becomes too thick add a little more gravy, so as to keep it of the same consistency as any other sauce.
Finish with a little lemon-juice.

Alternative method

If there is no gravy or essence of mushrooms at hand, use, in their stead, a ladleful of water, a piece of glaze, some mushroom catsup, and a little Indian soy.

Original Text

BROWN GRAVY FOR ROAST VEAL.
Place four ounces of fresh butter in a stewpan and knead it with a good tablespoonful of flour; add a ladleful of good brown gravy, some essence of mushrooms or mushroom catsup, a little grated nutmeg, and minionette pepper; stir the sauce on the stove, and keep it gently boiling for ten minutes. If it becomes too thick add a little more gravy, so as to keep it of the same consistency as any other sauce; finish with a little lemon-juice.
If there is no gravy or essence of mushrooms at hand, use, in their stead, a ladleful of water, a piece of glaze, some mushroom catsup, and a little Indian soy; these will answer nearly the same purpose.

Notes

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