Bacon Gravy

Ingredients

• 1/2 lb. of bacon
• 6 pepper-corns
• 2 tbsps. of flour
• 1/2 pt. bouillon
• 1/2 onion
• 2 tbsps. of vinegar
• Sugar

Method

1. 1

   Cut the bacon into small cubes and fry to a nice yellow color, add the finely sliced onion and fry a little while, add the flour and bouillon and season with salt, pepper, cloves, bay-leaf, vinegar and sugar.

2. 2

   Cook for 15 minutes and serve with potatoes in their jackets.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 78. The excerpt below is the record exactly as published.

1 pt. bouillon 1 pinch of pepper V2 wineglass of white wine Preparation: Melt the butter and stir in the flour, add the bouillon, stir and boil 5 minutes, add white wine, lemon juice, salt, pepper and set to simmer gently. No. 22— ONION GRAVY. For Boiled Beef. Quantity for 6 Persons. 1 small piece of butter Salt 1 medium sized onion 1 pinch of pepper 1 tbsp. of flour 1 tbsp. of vinegar Vz pt. bouillon Preparation: Brown the butter with the sliced onion, stir in the flour, add the bouillon and season with salt, vinegar and pepper. Cook the gravy 10 minutes and strain through a fine sieve. — 166 — No. 23— PEARL ONION GRAVY. Quantity for 6 Persons. 1 small piece of butter 1 % tbsps. of vinegar % tbsp. of sliced onion Salt 1 % tbsp. of flour 1 pinch of pepper % pt. of bouillon 2 yolks of eggs 2 tbsps. of small pearl onions Preparation: Prepare the gravy just like onion gravy, No. 22. After the gravy has been strained, put in the pearl onions, cook for 1 minute and stir in the yolks of eggs, but do not cook any longer. No. 24^PICKLE GRAVY. Quantity for 6 Persons. 1 piece of butter % tsp. of meat extract 2 tbsps. of sliced onion Salt, pepper 1% tbsps. of flour % tbsp. of vinegar % pt. of bouillon 1 tsp. of sugar 2 small chopped pickles Preparation: Brown the butter, stir in the onion and flour, cook a minute, and add the bouillon. Add the meat ex- tract and cook 15 minutes, then strain and season with salt, pepper, vinegar, sugar. Put in the finely chopped pickles and set to simmer. You can improve this gravy with pieces of cauliflower and small pearl onions. Serve with mutton roast or lamb. No. 25— BURGUNDY OR MADEIRA SAUCE. For Ham, Fish or Tongue. Quantity for 6 Persons. 1/10 lb. of butter 1 clove 2 tbsps. of flour 1 bay-leaf % pt. of bouillon 1 lemon slice 1 cup of Burgundy, red wine 1 tbsp. lemon juice or Madeira 1 tsp. sugar Salt % tsp. meat extract 6 pepper-corns Preparation : Brown the butter and flour, add the bouillon and all the other ingredients. Cook this gravy for 1 hour slowly, stirring frequently, then strain through a fine sieve, add a few tablespoonfuls of wine, season and serve hot. It must be a nice brown color and smooth. — 167 — No. 26— BACON GRAVY. Quantity for 6 Persons. % lb. of bacon 6 pepper-corns 2 tbsps. of flour 1 clove % pt. bouillon 1 bay-leaf % onion 2 tbsps. of vinegar Salt Sugar

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