Brown Gravy
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 6
Presented as published in 1914. 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 The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 63. The excerpt below is the record exactly as published.
brown gravy or tomato sauce. CANNELON OF BEEF AND MACAKONI. 2 lbs. beef — from round % t. onion juice 1 T. chopped parsley y8 t. mace 1 t. salt 1 egg beaten Vk t. pepper 1-3 C. bread crumbs LABORATORY COOK BOOK. 117 Grind meat several times to get it fine. Add other ingredients, soak bread crumbs in cold water 15 min., drain and add. Mix thor- oughly and shape in roll. Bake 30 niin., or until done. Cook mac- aroni in boiling salted water. Serve around meat, add brown gravy made from drippings in pan, or a tomato sauce may be used. VEAL AND TOMATO. Wipe veal, cut in small 2y2 inch pieces. Saute in fat. Mako tomato sauce and add to veal sauted. Let simmer 2 or 3 hours till very tender or cook in oven in covered pan. POT ROAST. 14 C. suet 6 pepper corns 1 small onion cut in cubes 1 C. hot water 1 small carrot cut in cubes 3 lbs. beef (neck, shoulder) % t. salt 6 cloves Trim meat and remove bones. Sear with suet. Simmer 2 hours in hot water, vegetables, and seasoning. Roast 2 hours in kettle. MEAT OUTLETS. 1 lb. cold ground meat y> green or red pepper 1 t. salt 14 t. onion juice % t. pepper 14 C. to y2 C. stock 1 t. minced parsley Mix ingredients in order given. Moisten with stock. Shape Into cutlets. Cover them with buttered crumbs. Bake in hot oven till brown. After they have cooked 5 min. add a little stock to pre- vent burning. LIVER AND BACON. Wipe liver and bacon with damp cloth. Remove rind from bacon. Pour boiling water over liver, let stand 5 min. Remove tough skin and veins. Wipe with cloth, roll in flour. Heat frying pan, add bacon, cook until brown. Remove. Pour off excessive fat and put in pan. Put liver in frying pan and cook till tender. ROAST BEEF. Wipe meat with damp cloth. Sprinkle flour over meat, all sides. Put in dripping pan on a trivet, surround with ys inch water. Allow 20 min. to a pound. Baste with liquid. Salt meat as soon as re- moved from oven. BROWN GRAVY. To 3 T. fat left in dripping pan add slowly 3 T. flour, y2 t. salt. Then add very slowly iy2 C. water or stock.
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