A Good Beef Gravy for Poultry

Ingredients

• Procure ^^ lb. of lean beef
• pint of cold water
• i shalot or small onion
• 5^ a teaspoonful of salt
• a little pepper
• i tablespoonful of store sauce or mushroom ketchup
• a teaspoonful of arrowroot

Method

1. 1

   Cut the beef into small pieces and put it with the water into a stewpan.

2. 2

   Add the shalot and seasoning, and simmer gently for 3 hours, ensuring it does not boil fast.

3. 3

   Before serving, mix the arrowroot with a little cold water, pour it into the gravy while stirring, add the sauce, and let it boil.

4. 4

   Strain off the gravy in a tureen and serve very hot.

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 Good Beef Gravy for Poultry, Game, etc. Procure ^^ lb. of lean beef, pint of cold water, i shalot or 78 Meat and Fish Sauces small onion, 5^ a teaspoonful of salt, a little pepper, i tablespoonful of store sauce or mushroom ketchup, a tea- spoonful of arrowroo

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