Brown Gravy for Roast Veal

Ingredients

• four ounces of fresh butter
• a good tablespoonful of flour
• a ladleful of good brown gravy
• some essence of mushrooms or mushroom catsup
• a little grated nutmeg
• a little pepper
• a little lemon juice

Method

1. 1

   Knead the butter with flour, add brown gravy, essence of mushrooms, nutmeg, and pepper.

2. 2

   Stir and boil gently for ten minutes.

3. 3

   Adjust thickness with more gravy if necessary, and finish with lemon juice.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 118. The excerpt below is the record exactly as published.

Brown Gravy for Roast Veal. — Place four ounces of fresh butter in a stewpan and knead it with a good tablespoon ful of flour, add a ladleful of good brown gravy, some essence of mushrooms or mushroom cat¬ sup, a little grated nutmeg and pepper; stir the sauce, and keep it gently boiling for ten minutes. If it be¬ comes too thick, add a little more gravy, so that it is kept the same consistency as any other sauce, finish with a little lemon juice. If there is no gravy or es¬ sence of mushrooms at hand, use, in their stead, a little Indian soy; this will answer nearly the same purpose. Brown Sauce. — Mix together one tablespoonful of moist sugar, two of French vinegar, three of salad oil, a teaspoonful of mixed mustard, some pepper and salt, and serve. Brown Sauce. — Ingredients: } pint of stock or water, i carrot, i onion, i oz. of butter, J oz. of flour, a little pepper

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