Brown Gravy for the Fowl

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (7)
  1. Chop up an onion, and fry it with a sprig of thyme and a bit of butter.
  2. When the onion is brown, add a good tea-spoonful of moist sugar and a drop of water.
  3. Boil all together on the fire until the water is reduced, and the sugar begins to bake of a dark brown colour.
  4. Stir the mixture on the fire for three minutes longer.
  5. Moisten it with half-a-pint of water, add a little pepper and salt.
  6. Boil all together for five minutes.
  7. Strain the gravy over the fowl, etc.
Original Text
No. 17. This is the Brown Gravy for the Fowl. Chop up an onion, and fry it with a sprig of thyme and a bit of butter, and when it is brown, add a good tea-spoonful of moist sugar and a drop of water, and boil all together on the fire until the water is reduced, and the sugar begins to bake of a dark brown colour. It must then be stirred on the fire for three minutes longer; after which moisten it with half-a-pint of water, add a little pepper and salt; boil all together for five minutes, and strain the gravy over the fowl, etc.
Notes
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