Good Brown Gravy

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Time: Cook: 15 min Total: 15 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

half a pint of small beer, or ale that is not bitter ↝ Beer [Beer]
half a pint of water ↝ Water, tap [Tap water]
an onion cut small ↝ Onions, raw [Vegetables and Vegetable Products]
a little bit of lemon-peel cut small ↝ Lemon peel, raw [Fruits and Fruit Juices]
three cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
some whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a spoonful of mushroom-pickle ↝ Mushrooms, pickled [Olives, pickles, pickled vegetables]
a spoonful of walnut-pickle ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
a spoonful of catchup
an anchovy
a piece of butter as big as a hen's egg ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (6)

Put a piece of butter into a sauce-pan, as big as a hen's egg.
When it is melted shake in a little flour, and let it be a little brown.
By degrees stir in the above ingredients.
Let it boil a quarter of an hour.
Strain it.
It is fit for fish or roots.

Original Text

To make good brown Gravy.
TAKE half a pint of small beer, or ale that is not bitter, and
half a pint of water, an onion cut small, a little bit of lemon-peel
cut small, three cloves, a blade of mace, some whole pepper, a
spoonful of mushroom-pickle, a spoonful of walnut-pickle, a spoon-
ful of catchup and an anchovy; first put a piece of butter into
a sauce-pan, as big as a hen's egg, when it is melted shake in a little
flour, and let it be a little brown; then by degrees stir in the above
ingredients, and let it boil a quarter of an hour, then strain it, and
it is fit for fish or roots.

Notes

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