piece of butter the size of a small egg into a
siucepan, and fry in it, until lightly browned,
two onions, sliced, and half a tea-spoonful of
powdered sage. Add a cupful of good bro\s-n
g:i-avy, a grain of cayenne, half a teti-spoonful
of popper, and a pinch of salt, if the gravy has
not been already sciisoned. Simmer gently for
a quarter of an hour, then strain, return the
gravy to the saucepan, and add a tea-spoonful
of mixed mustard, and a wine-glassful of port or
claret. Make the gravj' as hot as possible, with-
out boiling, after the wino is added. Time,
altogether, about half an hour. Probable cost,
exclusive of the wine, 3d. Sufficient for half
a pint of gravy.
Gravy for Grills and Broils.— Rub
a table-spoonful of dour into an ounce of good
butter. ]\Iix with it half a pint of good strong
stocJc, a table-spoonful of ketchuij, the juice
and rind of a quarter of a lemon, a tea-spoon-
ful of made mustard, a tea-spoonful of the
essence of anchovies, half a tea-spoonful of
pepper, three grains of cayenne, a tea-sj^oonful
of chopped capers, and a shallot, finely minced.
Put the.sc ingredients into a saucepan. Let
them boil, then simmer gently for five or six
minutes, sti-ain, and serve. Probable cost, 4d.
Sufficient for five or six persons.
Gravy for Haddock, Baked.— Brown
a sliced onion in a little butter, and add
gradually a pint of good stock, or a tea-spoon-
ful of Liebig's extract of meat dissolved in
warm water. Thicken with a table-spoonful
of tiour, and let the mixtiu-e simmer with a
bunch of parsley for twenty minutes. Skim
off the fat, strain the gravy, and add pepper
and salt to taste, a little browning, if neces-
sary, and a tablo-gpoonf ul of mushroom ketchup.
Serve in a tureen. Probable cost, 2d. Sufficient
for a pint of gi-avy.
Gravy for Hare. — Thicken half a pint
of stock with a dessert-spoonful of flour, mixed
smoothly with a small quantity of the liquid at
first, and afterwards added to the rest. Let
it boil for twenty minutes, then add a table-
spoonful of soy, pepper and salt, if necessary,
and half a tumbler of port or claret✪ Gravy for Hare. Send
a little of the gravy in the dish with the
hare, and the rest in a tureen. Probable cx)st,
exclusive of the wine, 2d. Sufficient for nearly
a pint of gravy.
Gravy for Hare (another way). — When
no stock is in the house, procure half a ^xiund
of gravy beef, cut it into small pieces, and put
it into a saucepixn with three-quarters of a pint
of water, two spngs of parsley, one small sprig
of marjoi-am, and the same of thjTne, a large
onron, with one clove .stuck into it, half a dozen
peppercorns, and a piece of bread toasted on
both sides. Simmer gently for one hour, then
strain, thicken the giuvy with a dessert-spoon-
ful of flour, let it boil once more for half an
hour, add a table -spoonful of soy, and half a
tumblerful of ])ort or claret, and serve as
before. Probable cost, 8d., exclusive of the
wine. Sufficient for a pint of gravy.
Gravy for Hashes.— Take the bones ✪ Gravy for Hashes
Page 640 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
piece of butter the size of a small egg into a saucepan, and fry in it, until lightly browned, two onions, sliced, and half a tea-spoonful of powdered sage. Add a cupful of good brown gravy, a grain of cayenne, half a teaspoonful of pepper, and a pinch of salt, if the gravy has not been already seasoned. Simmer gently for a quarter of an hour, then strain, return the gravy to the saucepan, and add a tea-spoonful of mixed mustard, and a wine-glassful of port or claret. Make the gravy as hot as possible, without boiling, after the wino is added. Time, altogether, about half an hour. Probable cost, exclusive of the wine, 3d. Sufficient for half a pint of gravy.
Gravy for Grills and Broils.— Rub a table-spoonful of flour into an ounce of good butter. ]\Iix with it half a pint of good strong stocJc, a table-spoonful of ketchup, the juice and rind of a quarter of a lemon, a tea-spoonful of made mustard, a tea-spoonful of the essence of anchovies, half a tea-spoonful of pepper, three grains of cayenne, a tea-spoonful of chopped capers, and a shallot, finely minced. Put these ingredients into a saucepan. Let them boil, then simmer gently for five or six minutes, strain, and serve. Probable cost, 4d. Sufficient for five or six persons.
Gravy for Haddock, Baked.— Brown a sliced onion in a little butter, and add gradually a pint of good stock, or a tea-spoonful of Liebig's extract of meat dissolved in warm water. Thicken with a table-spoonful of flour, and let the mixture simmer with a bunch of parsley for twenty minutes. Skim off the fat, strain the gravy, and add pepper and salt to taste, a little browning, if necessary, and a table-spoonful of mushroom ketchup. Serve in a tureen. Probable cost, 2d. Sufficient for a pint of gravy.
Gravy for Hare. — Thicken half a pint of stock with a dessert-spoonful of flour, mixed smoothly with a small quantity of the liquid at first, and afterwards added to the rest. Let it boil for twenty minutes, then add a tablespoonful of soy, pepper and salt, if necessary, and half a tumbler of port or claret. Send a little of the gravy in the dish with the hare, and the rest in a tureen. Probable cost, exclusive of the wine, 2d. Sufficient for nearly a pint of gravy.
Gravy for Hare (another way). — When no stock is in the house, procure half a pound of gravy beef, cut it into small pieces, and put it into a saucepixn with three-quarters of a pint of water, two sprigs of parsley, one small sprig of marjoram, and the same of thyme, a large onron, with one clove .stuck into it, half a dozen peppercorns, and a piece of bread toasted on
both sides. Simmer gently for one hour, then strain, thicken the gravy with a dessert-spoonful of flour, let it boil once more for half an hour, add a table-spoonful of soy, and half a tumblerful of port or claret, and serve as before. Probable cost, 8d., exclusive of the wine. Sufficient for a pint of gravy.
Gravy for Hashes.— Take the bones
Records on this page
Gravy for HareGravy for Hare (another way)Gravy for Hashes