Brown Gravy

Ingredients

• Butter
• six large Onions
• Two lbs. of Beef
• 6 Cloves
• 2 Blades of Mace
• 2 Carrots
• 2 Turnips
• I Head of Celery
• a Table Spoonful of Salt
• ten quarts of Water

Method

1. 1

   Butter the bottom of a stewpan, slice the onions and lay them flat.

2. 2

   Place the beef over the onions with bones, add cloves, mace, carrots, turnips, and celery.

3. 3

   Cook over brisk fire for 10 minutes, then let it brown for half an hour.

4. 4

   Pour off the fat, fill with water, simmer for two hours, skim, strain, and use when required.

As published

This recipe was extracted from An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 3. The excerpt below is the record exactly as published.

Brown Gravy Butter the bottom of a Stewpan, peel six large Onions, cut them in three slices, lay them flat on the bottom of the Stewpan. Two lbs. of Beef, lay the Meat over the Onions with the bones, add 6 Cloves, 26 AN OLD-WORLD RECIPE BOOK 2 Blades of Mace, 2 Carrots, 2 Tur- nips, I Head of Celery & a Table Spoonful of Salt, put it over a brisk fire 10 minutes. Shake the Stewpan, and when forming a brown glaze at the bottom let it stand a few minutes, set it on again and let it remain half an hour till it gets very brown but not burnt, pour the fat off, which must be clear, if not it is not ready to fill up ; fill up with ten quarts of Water, let it simmer two hours, skim it well, strain it & use when required, Mulligatawney Soup for 4 or 5 Persons Cut up one Rabbit, fry with 6 27 AN OLD-WORLD RECIPE BOOK Onions, when brown put into a stew Pan with one pint of Stock, let it simmer, add a small spoonful of Currey Powder, more or less accord- ing to taste, a small I Tea spoonful of Cayenne Pepper, a small quantity of flour and butter. Pieces of rabbit to remain in the soup. Peas Soup Put ye meat into a pan with water to cover it. Let it stew gently, put in a few cloves & skim it well ; the herbs must be stewed seperate for half an hour with a ^ lb. of Butter, then to be added to the liquor with the peas, and be stewed for an hour with pepper & salt. 28 AN OLD-WORLD RECIPE BOOK Green Peas without Meat Take half a peck of old Peas, lettice of all sorts, a little celery, mint, parsley. Marigold leaves, & purslain, of each one a handful, 5 or 6 cucombers and onions, boil all these well together, then with a spoon rub them through a culender till the juice or pulp is all squeezed out, then take Spinage chopped, young peas, a little pepper & salt and burnt Butter. Harrico of Mutton Take a neck or Loin of mutton, cut it into stakes, flower it & fry it brown in butter, take it out and lay it to drain, then put it into a stew- 29 AN OLD-WORLD RECIPE BOOK pan & cover it with gravy, put in an onion, a Turnip or two, & stew them till tender, then take out the chops, strain the liquor & skim off the fat, put a little butter with flower in the stewpan, stirring it well all the time, then put in the chops, have ready some carrots & turnips

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