Brown Gravy (No. 1)
From The Apsley cookery book, 1905
Presented as published in 1905. 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 Apsley cookery book (1905) by Webster, John J. Mrs, page 92. The excerpt below is the record exactly as published.
pepper to taste, and beat up. Return to the saucepan, and stir continually until it boils. 429. Brown Gravy (No. i). Ingredients, One tablespoonful of Flour. I Half a pint of Milk and Water Two ounces of Butter. | mixed. Pepper to taste. Melt the butter in a saucepan, slowly add the flour, stirring well, then add the boiling milk and water. Let it boil for five minutes, then add four drops of brown- ing and pepper, mix well, and serve very hot. 430. Brown Gravy (No. 2)
Cook this with the app: pantry check, scaling, and the assistant.