Gravy for boiled Meat (No. 327)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (3)

parings and trimmings ↝ Orange peel, raw [Fruits and Fruit Juices]
a quarter to half a pint of the liquor in which the meat was boiled
No. 327.

Instructions (2)

May be made with parings and trimmings.
Pour from a quarter to half a pint of the liquor in which the meat was boiled, into the dish with it, and pierce the inferior part of the joint with a sharp skewer.

Original Text

Gravy for boiled Meat,—(No. 327.)

May be made with parings and trimmings; or pour from a quarter to half a pint of the liquor in which the meat was boiled, into the dish with it, and pierce the inferior part of the joint with a sharp skewer.

Notes

—