Brown Gravy

Ingredients

• 4 tablespoons fat
• 4 tablespoons flour
• 1^4 cups boiling water
• season with salt and pepper to taste
• season with salt and pepper to taste

Method

1. 1

   Pour off the liquid from the pan after roasting the chicken.

2. 2

   Skim off 4 tablespoons fat, return to the pan, add flour, and cook till brown.

3. 3

   Slowly add boiling water while stirring.

4. 4

   Season and strain before serving.

Nutrition per serving

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 21. The excerpt below is the record exactly as published.

Brown Gravy pour off the liquid from the pan in which the chicken has been roasted. Skim off 4 tablespoons fat. Return the fat to the pan; add 4 tablespoons flour, and cook till brown, adding slowly cups boiling water while stirring. Sea¬ son with salt and pepper to taste and pour through a strainer before serving. The gravy can be thickened by adding more flour and thinned by adding more boiling water as desired. 625 — Pork Chops. Wipe chops, sprinkle with salt and pepper, place in a hot frying pan and cook slowly until tender and well browned on each side. 626 — Roast Duck (Domestic). Prepare, stuff and cook as described in Recipe No. 401 except as to time. Domestic duck requires twice the time to cook required by wild duck. Spoon the fat over the bird every 15 min., roasting it from 50 min. to 1 hr. RECIPES 65 627 — Fowl. Always boil a fowl, using Recipes No. 621 or No. 622. 629 — Roast Goose (Domestic). Prepare, stuff and cook as described in Recipe No. 402, except as to time. Domestic goose re¬ quires twice the time to cook required by wild goose. Spoon the fat over the bird every 15 min., roasting it approximately 2 hr. 631 — Ham Roast. Soak the ham over night in enough cold fresh water to cover it. Wipe and trim off the hard skin where the leg bone protrudes. Place ham in a kettle with enough cold water to cover it and place on a hot fire until the water boils ; then reduce the heat and cook until the meat is tender which will be indi¬ cated by the meat beginning to separate from the bone. This will take from 4 to 5 hrs. depending on the size of the ham. Then take the kettle off the stove and allow to cool sufficiently to handle the ham. Remove ham from water, peel off all the out¬ side skin and sprinkle with sugar and cracker crumbs. Place in a dry roasting pan and bake 1 hr. in a moderate heat. Better flavor is obtained if cloves are available ; they should be stuck into the fat of the ham at 1 in. intervals after it is skinned, before roasting. If the ham is not soaked for several hours it will be too salty, therefore never neglect this preliminary. 66 THE GALLEY GUIDE . 632 — Irish Stew. 2 lb. lamb (uncooked), fore¬ quarter preferable 2 qts. boiling water 2 teaspoons salt 34 teaspoon pepper 2 onions 2 carrots 2 turnips (small) 6 potatoes 4 tablespoons flour Cut meat in small pieces and trim off most of fat; cover with boiling water and let simmer slowly for 1 hr. Then add salt and pepper and the onions, carrots and turnips cut in small pieces. Cook 1 hr. more. Then peel and slice potatoes, add to stew and cook 20 min. more. Dilute flour with enough cold water to make a paste and stir it into the stew to thicken the gravy. Simmering is allowing liquid to come to a boil so that it bubbles around the edges but does not boil vigorously. 633 — Leg of Lamb Roast. If leg of lamb is received from the market wrapped in a white membrane like an outer tissue, remove it. Wipe the meat, sprinkle well with salt and pepper and place in roasting pan. Sprinkle all over with flour, allowing surplus flour to fall in pan. Place in hot oven. As soon as the flour in the pan is brown spoon the liquid in the pan over the meat. If not enough fat has melted from the meat to form a liquid with the flour add enough boiling water to the pan so that it can be spooned. This must be RECIPES 67 done every 1 5 min. until the meat is done which will take about 1 24 hr. To make brown gravy remove fat from pan to leave about 4 tablespoons after roast has been taken out. Leave oven door open or place pan over low flame ; add 4 tablespoons flour to the fat and stir until well browned; add 1^4 cups boiling water, cook 5 min., stirring, season with salt and pepper to taste

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