Baron Liebeg’s Beef Gravy
From Modern cookery, in all its branches, 1884
Serves 4
Excellent for hashes, minces, and other dishes made of cold meat.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 111. The excerpt below is the record exactly as published.
BARON LIEBEG’s BEEF GRAVY. (Most excellent for hashes , minces , and other dishes made of cold meat.) For particulars of this most useful receipt, for extracting all its juices from fresh meat of every kind in the best manner, the cook is referred to the first part of the chapter on soups. The preparation, for which minute directions are given there, if poured on a few bits of lean ham lightly browned, with the other ingredients indicated above, will be converted into gravy of fine flavour and superior quality. With no addition, beyond that of a little thickening and spice
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