Brown Gravy

Ingredients

• three onions
• a pint and a half water
• a large, thin slice of bread
• a trifle of Browned Flour

Method

1. 1

   Slice three onions and fry in butter until nice brown.

2. 2

   Toast a large, thin slice of bread until quite hard and deep brown.

3. 3

   Put these, with any pieces of meat, bone, and some herbs, on the fire with a pint and a half of water, and stew down until thick.

4. 4

   Season to taste, strain, and set in a cool place until needed.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 386. The excerpt below is the record exactly as published.

Brown Gravy, — Before serving any roast meat, let the gravy in pan dry down until grease can be poured off clear, while the glaze remains adhering to pan ; pour in water to dissolve it, and when it has boiled add a trifle of Browned Flour, to thicken if necessary though when a roast has been well dredged with flour a thickening will not bo needed. Strain through a fine strainer; serve some in dish with the roast, the rest in sauce-boat. A Cheap Brown Gravy, which will be found nice for warming up any kind of cold meat is made as follows : Slice three onions and fry in butter a nice brown ; toast a large, thin slice of bread slowly until quite hard and a deep brown ; put tnese, with any pieces of meat, bone, etc., and some nerbs, on the fire with a pint and a half water

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