Brown Gravy
From Use and preparation of food, 1919
Savory fat is excellent for making brown gravy.
Presented as published in 1919. 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 Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 55. The excerpt below is the record exactly as published.
BROWN GRAVY. Use only as much fat as the flour will " bind " ; never more than equal parts. Good proportions are 1^ to 2 tablespoons fat, 2 to 3 tablespoons flour, 1 cup water or stock. If an excess of fat is used, it will rise to the top of the gravy. Rlix flour with the fat and brown, avoiding scorching. A pinch of sugar browned in the hot pan will give the gravy a rich brown color and will improve the flavor. Add hot water or stock and dimmer 5 to 10 minutes. Season with salt, pepper, and other desired seasonings
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