Brown Gravy

Ingredients

• 1 small onion (scalded)
• ½ oz. dripping or butter
• 1 tablespoonful of flour
• 1 pint hot water or stock
• Salt and pepper

Method

1. 1

   Peel the onion and cut into rings.

2. 2

   Heat the dripping or butter in a saucepan and fry the onion until brown.

3. 3

   Add the flour, stirring well, then gradually add the water or stock, stirring until it boils.

4. 4

   Season to taste and strain.

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 18. The excerpt below is the record exactly as published.

brown gravy. Method : — Prepare the beans as for a vegetable. Then put them into a saucepan with the water and dripping, and cook gently H hours, or until quite soft. Strain them, but do not . throw the water away, using it for the Brown Gravy instead of stock or plain water. Pour the gravy without straining, over the beans, and serve very hot. N.B. — (1) A little vinegar is an improvement, and it can be varied by the addition of other vegetables as liked, or more onions can be added in making the gravy. It is also very good served with rashers of bacon. (2) The water in which peas, beans, and lentils have been cooked should not be wasted, but used for soups stews or gravies ; indeed, a good, nourishing stock can be made from haricot beans. 42 . (3) In this receipt the water will be reduced to about the right quantity for the gravy, so that none of the goodness is lost. (4) This stew is quite as nourishing and savoury as any meat stew, and the outside cost only 4d. BROWN GRAVY. Ingredients : — 1 small onion (scalded). | oz. dripping or butter. 1 tablespoonful of flour. 1 pint hot water or stock. Salt and pepper

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