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Chicken Gravy
From Practical household cookery, 1891
Serves 6
Gravy should be thick and smooth, suitable for various dishes.
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 11. The excerpt below is the record exactly as published.
two quarts of chicken broth and boil in a stewpan. Meantime melt a quarter of a pound of fresh butter in another stewpan ; add a similar weight of flour and three ounces of ham
Cook this with the app: pantry check, scaling, and the assistant.