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Brown Gravy
From The Hotel St. Francis cook book, 1919
Serves 8
This gravy is used as a foundation for many fancy sauces.
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 The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 255. The excerpt below is the record exactly as published.
Brown gravy. One pound of veal bones, cut in pieces and browned in oven, with one carrot, one onion, a little thyme, one bay leaf, two cloves and three ounces of butter. Baste well, then add three ounces of flour, allow to brown a little, and then add two quarts of water and boil for two full hours. Season with salt
Cook this with the app: pantry check, scaling, and the assistant.