Brown Vegetable Sauce or Gravy
From The victory cookery book, 1918
This preparation tastes like meat gravy.
Presented as published in 1918. 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 victory cookery book (1918) by Peel, C. S. Mrs, page 5. The excerpt below is the record exactly as published.
Brown Vegetable Sauce or Gravy Materials.—}4 oz. fat, 1 oz. flour, 14 pint SOUPS, STOCKS, GRAVY, SAUCES 23 of vegetable stock, 1 tablespoonful of Worcester sauce
Cook this with the app: pantry check, scaling, and the assistant.