A Cheap Gravy for Hashes

Ingredients

• Take bones and trimmings of the cooked joint intended for hashing
• y^ teaspoonful of salt
• % teaspoonful of whole pepper
• ^ teaspoonful of whole allspice
• a small faggot of savory herbs
• }^ head of celery
• i onion
• i oz. of butter
• sufficient water to cover the bones
• lemon peel
• anchovy sauce
• walnut pickle
• ketchup
• pickled-onion liquor
• any store sauce that may be preferred

Method

1. 1

   Chop the bones into small pieces and put them in a stewpan with the trimmings, salt, pepper, spice, herbs, and celery.

2. 2

   Cover with boiling water and boil for two or three hours.

3. 3

   Slice and fry the onion in butter until pale brown, mix in flour, add the gravy made from the bones, boil for a quarter of an hour, and flavor with lemon peel, anchovy sauce, walnut pickle, or any preferred store sauce.

4. 4

   Strain, and the gravy will be ready for use.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 49. The excerpt below is the record exactly as published.

A Cheap Gravy for Hashes, etc. Take bones and trimmings of the cooked joint intended for hashing, y^ teaspoonful of salt, % teaspoonful of whole pepper, ^ teaspoonful of whole allspice, a small faggot of savory herbs, }^ head of celery, i onion, i oz. of butter, flour, sufficient water to cover the bones. Chop the bones in small pieces, and put them in a stewpan, with the trim- mings, salt, pepper, spice, herbs and celery. Cover with boiling water, and let the whole boil for two or three hours. Slice and fry the onion in the butter till it is of a pale brown, and mix in flour in the proportion of i dessert- spoonful to half a pint of gravy; add the gravy made from the bones; boil for a quarter of an hour and flavor with lemon peel, anchovy sauce, walnut pickle or ketchup, pickled-onion liquor, or any store sauce that may be pre- ferred

Cook this with the app: pantry check, scaling, and the assistant.