Brown Gravy

Ingredients

• a piece of butter about the size of a hen's egg
• half a pint of water
• the same quantity of ale or small beer that is not bitter
• an onion
• a piece of lemon-peel cut small
• three cloves
• a blade of mace
• some whole pepper
• a dessertspoonful of mushroom pickle
• the same quantity of catsup
• an anchovy

Method

1. 1

   Melt butter in a saucepan, stir in flour to brown.

2. 2

   Gradually add water and ale, onion, lemon-peel, cloves, mace, pepper, mushroom pickle, catsup, and anchovy.

3. 3

   Boil for a quarter of an hour, then strain.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 180. The excerpt below is the record exactly as published.

Brown Gravy. Put a piece of butter, about the size of a hen's egg, into a saucepan, and when it is melted shake in a little Hour, and let it brown. Then by degrees stir in the following in- gredients:— Half a 2^int of water and the same quantity of ale or small beer that is not bitter, an onion and a piece of lemon-peel cut small, three cloves, a blade of mace, some whole pepper, a dessertspoonful of mushroom pickle, the same quantity of catsup, and an anchovy

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