Roux. — ^This may be made as wanted for use, but is convenient
to have at hand. For making White Roux melt a half pound but*
ter slowly, skim, let settle, then pour in clean saucepan over fire and
when hot dredge in slowly two cups sifted flour. Stir rapidly until
perfectly smootn and thoroughly cooked, but do not let brown ; some
use an egg whisk for stirring, Fut away in a jar. Brown Roux is
made same, stirring over fire until a bright brown, but not scorch-
ed. Use for thickenins gravies, sauces, soups, stews, etc., by moist-
ening with a little of the warm liquid then stirring^ into the whole,
or put it into the cold liquid and it will dissolve as it heats : do not
put into hot liquid without first moistening or it will hiuraen into
tumps instead of dissolving.
GRAVIES. 451
Brown Gravy, — Before serving any roast meat, let the gravy in
pan dry down until grease can be poured off clear, while the glaze
remains adhering to pan ; pour in water to dissolve it, and when it has
boiled add a trifle of Browned Flour, to thicken if necessary though
when a roast has been well dredged with flour a thickening will not
bo needed. Strain through a fine strainer; serve some in dish with
the roast, the rest in sauce-boat. A Cheap Brown Gravy, which will
be found nice for warming up any kind of cold meat is made as
follows : Slice three onions and fry in butter a nice brown ; toast a
large, thin slice of bread slowly until quite hard and a deep brown ;
put tnese, with any pieces of meat, bone, etc., and some nerbs, on
the fire with a pint and a half water✪ Brown Gravy, and stew down until it is as
thick as liked. Season to taste, strain, and set in a cool place until
wanted for use. For a Rich Brown Gravy y fry two large onions
cut in rings in two tablespoons butter until a light brown ; then add
two pounds shin of beef and two small slices bacon, both cut in
smaU square pieces, and pour in cup of water ; boil ten minutes, or
until a nice brown color, stirring occasionly ; add three and a naif
pints water, let boil up, then draw to back of range and simmer very
gently an hour and a half; strain and when cold take off the fat.
Thicken with four tablespoons flour first made smooth and lightly
browned with three tablespoons butter✪ Rich Brown Gravy in another pan, and cooled ;
boil the gravy up quickly, season to taste and it is ready to serve.
This thickening may be made in larger quantities and kept in stone
jar until wanted. A Brown Gravy WitKout Meat is made as fol-
lows : Slice, flour and fry two onions and one large carrot in two
tablespoons butter till a nice light brown, add three pints boiling
water, bunch savory herbs and pepper and salt✪ Brown Gravy Without Meat. Stew gently about
an hour, strain, when cold skim off all fat and stir in a thickening
made as in preceding recipe and a few drops of Caramel Coloring.
Page 386 · 7 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
Roux. — ^This may be made as wanted for use, but is convenient to have at hand. For making White Roux melt a half pound butter slowly, skim, let settle, then pour in clean saucepan over fire and when hot dredge in slowly two cups sifted flour. Stir rapidly until perfectly smootn and thoroughly cooked, but do not let brown ; some use an egg whisk for stirring, Fut away in a jar. Brown Roux is made same, stirring over fire until a bright brown, but not scorched. Use for thickenins gravies, sauces, soups, stews, etc., by moistening with a little of the warm liquid then stirring into the whole, or put it into the cold liquid and it will dissolve as it heats : do not put into hot liquid without first moistening or it will harden into lumps instead of dissolving.
Brown Gravy, — Before serving any roast meat, let the gravy in pan dry down until grease can be poured off clear, while the glaze remains adhering to pan ; pour in water to dissolve it, and when it has boiled add a trifle of Browned Flour, to thicken if necessary though when a roast has been well dredged with flour a thickening will not be needed. Strain through a fine strainer; serve some in dish with the roast, the rest in sauce-boat. A Cheap Brown Gravy, which will be found nice for warming up any kind of cold meat is made as follows : Slice three onions and fry in butter a nice brown ; toast a large, thin slice of bread slowly until quite hard and a deep brown ; put these, with any pieces of meat, bone, etc., and some herbs, on the fire with a pint and a half water, and stew down until it is as thick as liked. Season to taste, strain, and set in a cool place until wanted for use. For a Rich Brown Gravy y fry two large onions cut in rings in two tablespoons butter until a light brown ; then add two pounds shin of beef and two small slices bacon, both cut in smaU square pieces, and pour in cup of water ; boil ten minutes, or until a nice brown color, stirring occasionally ; add three and a half pints water, let boil up, then draw to back of range and simmer very gently an hour and a half; strain and when cold take off the fat. Thicken with four tablespoons flour first made smooth and lightly browned with three tablespoons butter in another pan, and cooled ; boil the gravy up quickly, season to taste and it is ready to serve. This thickening may be made in larger quantities and kept in stone jar until wanted. A Brown Gravy Without Meat is made as follows : Slice, flour and fry two onions and one large carrot in two tablespoons butter till a nice light brown, add three pints boiling water, bunch savory herbs and pepper and salt. Stew gently about an hour, strain, when cold skim off all fat and stir in a thickening made as in preceding recipe and a few drops of Caramel Coloring.
Records on this page
Brown GravyRich Brown GravyHorse-radish GravyPiquant GravyGiblet GravyBrown Gravy Without MeatVeal Gravy