Brown Gravy

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Time: Cook: 15 min Total: 15 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (17)

a piece of butter, about the size of a hen’s egg ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a pint of small beer ↝ Beer [Beer]
the same quantity of water ↝ Water, tap [Tap water]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a piece 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]
the same quantity of ketchup ↝ Ketchup [Tomato-based condiments]
an anchovy

for thickening

a bit of butter about the size of a walnut, mixed with flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]

the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]

Instructions (9)

Put a piece of butter, about the size of a hen’s egg, into a saucepan.
When it is melted, shake in a little flour, and let it brown.
By degrees stir in the following ingredients: half a pint of small beer, the same quantity of water, an onion, a piece of lemon-peel cut small, three cloves, a blade of mace, some whole pepper, a spoonful of mushroom-pickle, the same quantity of ketchup, and an anchovy.
Let the whole boil together a quarter of an hour.
Strain it off, and it will be a good sauce.

Another

Take the glaze that remains at the bottom of the pot after you have stewed any thing à la braise, provided it be not tainted game.
Skim it, and strain it through a sieve.
Then put in a bit of butter about the size of a walnut, mixed with flour.
Thicken it over the fire, and add the juice of a lemon, and a little salt and cayenne pepper.

Original Text

Brown Gravy.

Put a piece of butter, about the size of a hen’s egg, into a saucepan; when it is melted, shake in a little flour, and let it brown; then by degrees stir in the following ingredients: half a pint of small beer, the same quantity of water, an onion, a piece of lemon-peel cut small, three cloves, a blade of mace, some whole pepper, a spoonful of mushroom-pickle, the same quantity of ketchup, and an anchovy. Let the whole boil together a quarter of an hour; strain it off, and it will be a good sauce.

Another.

Take the glaze that remains at the bottom of the pot after you have stewed any thing à la braise, provided it be not tainted game; skim it, and strain it through a sieve; then put in a bit of butter about the size of a walnut, mixed with flour; thicken it over the fire, and add the juice of a lemon, and a little salt and cayenne pepper.

Notes

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