Clear Gravy
From The table, 1889
Serves 16
Remove all fat before use.
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 120. The excerpt below is the record exactly as published.
Clear Gravy — • For One Gallon.— Place two carrots and one onion cut in slices in a saucepan, with two ounces of uncooked, sliced, salt pork, one sprig of thyme, two bay-leaves, and half a bunch of parsley- roots. Add any scraps of meat, such as shin-bone of veal or beef, or chicken giblets, and a handful of salt ; cover well, as it should not color, and moisten with one and a half gallons of water
Cook this with the app: pantry check, scaling, and the assistant.