ing in a lipped saucepan as it is so much easier from which to pour ;
season with pepper and salt and flavor wijbh any spices, catsups or
sauces liked, being careful not to overpower the flavor of the gravy
itself, add thickening of Roux, or Browned Flour, or if neither is
at hand a little flour, corn-starch or arrowroot mixed smooth with a
little cold water and pinch sugar, let boil well and serve, either poured
over or around a dish of meat or vegetables or sent on with it in
gravy-boat ; or serve as directed in recipes for Meats and Cold Meats.
This prepared stock may be used for the foundation in any of
the gravy recipes that follow, saving the time required for cooking
the ingredients as given above. Stock will keep several days in
cold weather, or if set in ice-box in
summer. Or gravy may be prepared
in small quantities each day as needed
with a little forethought when clearing
away the breakfast. Save all liquor ®'*^
from boiled meat for stock, and keep any gravy left over to serve
again with the addition of stock and more flavoring and thickening
GRAVIES. 449
if necessary. If any gravy should be lumpy put through a gravy
strainer before serving. By putting into practice a good old adage
the wise housekeeper ''who wastes not will want not" — gravies.
Br&amed Flour, — Sift and spread the flour thinly and evenly
over bottom of dripping-pan and brown on top of stove or in oven,
stirring constantly to prevent scorching, until either a light or deep
brown as desired. It is well to prepare a quantity at a time and
put away in closely corked bottles or self-sealing glass jars to be
used as needed for thickening gravies, soups and sauces wanted
brown. A good proportion is a level tablespoon for each cup liquid.
Use same as any flour by mixing smooth with water or butter, then
adding to liquid. Butter and flour, mixed in equal parts and baked
brown, is preferred by some for thickening brown gravies, but plain
browned nour is doubtless better to use.^ A slice of toasted bread
added to gravy answers for both browning and thickening, but is
not so nice as the browned flour. Browned Onions are also used
for coloring gravies. To prepare, peel and chop fine three medium-
sized onions, put in stew-pan with half pint water, boil five minutes
add half pound moist sugar and simmer gently till mixture is a
dark brown. Then strain it into three-fourths pint boiling vinegar✪ Browned Onions for Gravy,
stir until thoroughly mixed, and bottle. Use for flavoring and col-
oring gravies, soups, etc. Another article used in gravies, sauces,
etc., IS the Parsley Butter on page 179, making two or three times
the recipe, packing in a jar and Keeping in a cool place ; half as
much parsley may be used, giving a more delicate flavor, and some
add only two tablespoons lemon juice. This is also known as
Maitre d) hotel Butter and is a delicious dressing for steak, chops,
etc., placed on the hot platter on which thev are to be served, turn-
ing them over in it, thus seasoning each side.
Olaze. — Any strong meat soup or stock may be boiled down to
Page 384 · 2 recipe records on this page
Presented as published in 1890. 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
ing in a lipped saucepan as it is so much easier from which to pour ; season with pepper and salt and flavor with any spices, catsups or sauces liked, being careful not to overpower the flavor of the gravy itself, add thickening of Roux, or Browned Flour, or if neither is at hand a little flour, corn-starch or arrowroot mixed smooth with a little cold water and pinch sugar, let boil well and serve, either poured over or around a dish of meat or vegetables or sent on with it in gravy-boat ; or serve as directed in recipes for Meats and Cold Meats. This prepared stock may be used for the foundation in any of the gravy recipes that follow, saving the time required for cooking the ingredients as given above. Stock will keep several days in cold weather, or if set in ice-box in summer. Or gravy may be prepared in small quantities each day as needed with a little forethought when clearing away the breakfast. Save all liquor ®'*^
from boiled meat for stock, and keep any gravy left over to serve again with the addition of stock and more flavoring and thickening
if necessary. If any gravy should be lumpy put through a gravy strainer before serving. By putting into practice a good old adage the wise housekeeper ''who wastes not will want not" — gravies.
Browned Flour, — Sift and spread the flour thinly and evenly over bottom of dripping-pan and brown on top of stove or in oven, stirring constantly to prevent scorching, until either a light or deep brown as desired. It is well to prepare a quantity at a time and put away in closely corked bottles or self-sealing glass jars to be used as needed for thickening gravies, soups and sauces wanted brown. A good proportion is a level tablespoon for each cup liquid. Use same as any flour by mixing smooth with water or butter, then adding to liquid. Butter and flour, mixed in equal parts and baked brown, is preferred by some for thickening brown gravies, but plain browned flour is doubtless better to use.^ A slice of toasted bread added to gravy answers for both browning and thickening, but is not so nice as the browned flour. Browned Onions are also used for coloring gravies. To prepare, peel and chop fine three mediumsized onions, put in stew-pan with half pint water, boil five minutes add half pound moist sugar and simmer gently till mixture is a dark brown. Then strain it into three-fourths pint boiling vinegar, stir until thoroughly mixed, and bottle. Use for flavoring and coloring gravies, soups, etc. Another article used in gravies, sauces, etc., IS the Parsley Butter on page 179, making two or three times the recipe, packing in a jar and Keeping in a cool place ; half as much parsley may be used, giving a more delicate flavor, and some add only two tablespoons lemon juice. This is also known as Maître d'hôtel Butter and is a delicious dressing for steak, chops, etc., placed on the hot platter on which thev are to be served, turning them over in it, thus seasoning each side.
Olaze. — Any strong meat soup or stock may be boiled down to
Records on this page
Browned Onions for GravyGlaze