Brown Gravy Sauce
From The household (of the Detroit free press), 1886
Serves 4
Good for warming up cold meat or veal cutlets.
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 376. The excerpt below is the record exactly as published.
BROWN GRAVY SAUCE. Three onions sliced and fried in butter to a nice brown. Toast a large, thin slice of bread slowly until quite hard and of a deep brown. Take these, with any piece of meat, bone, etc., and some herbs, and set them on the fire with a pint and a half of water
Cook this with the app: pantry check, scaling, and the assistant.