Gravy
From Hilda's "where is it?" of recipes, 1891
Suitable for mutton, beef, game, or poultry.
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 Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 30. The excerpt below is the record exactly as published.
GRAVY {A GOOD). (For Mutton, Beef, Game, or Poultry.) When the roast is well done, remove all the fat from the brown gravy ; add half a cup of cream and a teaspoon of maizena
Cook this with the app: pantry check, scaling, and the assistant.