Brown Pan Gravy
From The galley guide, 1923
Serve with roast beef.
Presented as published in 1923. 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 galley guide (1923) by Alexander White Moffat, page 19. The excerpt below is the record exactly as published.
brown pan gravy remove fat from the pan to leave about 4 tablespoons after roast is done. Leave oven door open and reduce heat, or 6o THE GALLEY GUIDE place pan on front of top of stove (if a coal stove) ; add 4 tablespoons flour to the fat in the pan and stir until well browned; add gradually cups boiling water, cook 5 min., stirring, season with salt and pepper to taste
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