Brown Pan Gravy or Espagnole

Ingredients

• a quart, more or less of water or soup stock
• flour thickening a little at a time
• a piece of turnip
• a piece of carrot
• a piece of celery
• some salt put in at the beginning

Method

1. 1

   After roasting meat, pour off the grease and add water or soup stock to the pan.

2. 2

   Boil to dissolve the brown glaze, then gradually add flour to thicken until it reaches the consistency of cream.

3. 3

   Strain into a saucepan and simmer, skimming off any scum or grease.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 173. The excerpt below is the record exactly as published.

Brown Pan Gravy or Espagnole. The brown sauce which in systematic cooking we find so useful, so indispensa- ble, even, is not much unlike the frying- pan gravy that Mary Jane makes very nicely, sometimes, by taking out the fried pork, sausage or chicken and pouring in water or milk and thickening it when it boils, but we are strictly careful to get rid of all the grease. We think over the matter an hour or two ahead of the time for making gravyto see what can be put in the pan to make it richer and to improve the color, and we make it in the roait meat pans, and generally in the oven. The material for making the gravy is the essence of beef or other meat that escapes from the meat in roasting, as already mentioned at Nos. 170, 185, 171, 144 and other places, and settles at the bottom of the pan, and of course the more meat the better the gravy will be. It is well enough, but not strictly necessary to put a piec e of turnip, carrot and celery in the pan along with any rough pieces of meat besides the roast, and there must be some salt put in at the beginning. All the time the meat is roasting there is more or less water in the pan and the grease and gravy are mixed together, but when the meat is taken out the pan dries down, the essence sticks on the bottom and turns brown like the outside of roast meat and the hot grease above it is as clear as water and can be poured off into ajar to be used for frying and ot her purposes. That being done put into the pan a quart, more or less of water or soup stock, let it boil up and dissolve the brown glaze, then add flour thickening a little at a time

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