Brown Gravy

Ingredients

• two small onions
• a bunch of parsley
• a sprig of thyme
• a bay leaf
• a blade of mace
• two cloves
• eight peppercorns
• two or three strips of bacon-rind
• rather more than a pint of hot stock

Method

1. 1

   Clean and fry the giblets and onions in butter until browned.

2. 2

   Add parsley, thyme, bay leaf, mace, cloves, peppercorns, and bacon rind.

3. 3

   Pour in hot stock or water, cover, and stew gently for about an hour and a half.

4. 4

   Thicken with brown thickening or corn flour mixed with cold water, strain, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 284. The excerpt below is the record exactly as published.

Brown Gravy. Bread Sauce. Browned Potatoes. Stewed Celery. Custard Blanc- mange. Lemon Syrup. Cheese. Tea. Brown and White Bread and Butter. Greengage Joan. Hominy Cake. Supper. Cold Beef. Salad. Apple and Quince Pie. Breakfast. — Scalloped Cod (January 7th) ; Ham boiled the day A. YEAR'S COOKERY . .301 before yesterday (Note 4, May 27tli) ; Vienna Bread (August 26th) ; Bread and Milk (January 25tli). Dinner. — Sole ct la Ilorly. — Fish, fowl, and the whiter sorts ot game are excellent dressed k la Horly. When once the process is understood, it is not very difficult, and it possesses this advantage ; one_ sole dressed thus will go as far as a pair of soles dressed in the ordinary way. Fillet the sole, and divide the fillets into fingers about an inch wide. _ Squeeze the juice of a large fresh lemon into a plate, and put with it a bunch of parsley and a slice of onion, both chopped small, and a little pepper and salt. Lay the pieces of fish in this, and let them lie for a couple of hours ; turn them about two or three times in the marinade. Drain them, and dry them well by rolling them in a cloth. Have ready a little frying-batter (July 29th); this will be better if it is made two or three hours before it is wanted. Half fill a stewpan with clarified dripping (February 19tli). Put it on the fire, and let it remain till it is so hot that it is quite still, and a blue smoke rises from it. Take the pieces of sole one at a time, dip them into the batter, take them out with a table-spoon, and turn the fish with as much batter as can be held in a spoon into the boiling fat. Let it remain for less than a minute, till it is a light golden brown colour. Have close at hand a dish covered with blotting-paper or kitchen- paper, put the fish fried in batter on this to free it from grease, take out any little pieces of batter that may remain with a skimmer, and finish all the pieces of fish in the same way. Pile on a dish, cover with a napkin, and garnish with fried parsley. Tomato Sauce (July 15th) is the proper accompaniment to this dish, but it may be well dispensed with. Boast Fowls (June 30th). Brown Gravy made from Giblets. — Clean the giblets thoroughly (February 1st). Peel and mince finely two small onions ; fry these and the giblets in a slice of butter or dripping, and turn them about till all are brightly browned. Put them into a stewpan with a bunch of parsley, a sprig of thyme, a bay leaf, a blade of mace, two cloves, eight peppercorns, and two or three strips of bacon-rind, scalded and scraped. Pour over all rather more than a pint of hot stock

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