Gravy Sauce

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

gravy sauce

a little brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
one anchovy
a teaspoonful of lemon pickle ↝ Pickles, dill [Olives, pickles, pickled vegetables]
a meat-spoonful of liquor from your walnut pickle
one or two spoonfuls of the water that the fish was boiled in ↝ Water, tap [Tap water]
a stick of horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]
a little browning ↝ Sugars, brown [Sweets]
salt ↝ Salt, table, iodized [Spices and Herbs]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
a good lump of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (4)

Put a little brown gravy into a sauce-pan, with one anchovy, a teaspoonful of lemon pickle, a meat-spoonful of liquor from your walnut pickle, one or two spoonfuls of the water that the fish was boiled in, a stick of horse-radish, a little browning and salt.
Boil them three or four minutes.
Thicken it with flour and a good lump of butter.
Strain it through a hair.

Original Text

To make the gravy sauce.
To make the gravy sauce, put a little brown
gravy into a sauce-pan, with one anchovy, a tea-
spoonful of lemon pickle, a meat-spoonful of
liquor from your walnut pickle, one or two
spoonfuls of the water that the fish was boiled
in, it gives it a pleasant flavour, a stick of horse-
radish, a little browning and salt; boil them
three or four minutes, thicken it with flour and
a good lump of butter, and strain it through a
hair

Notes

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