Gravy

Ingredients

• four ounces of flour
• each gallon of gravy required
• a small quantity of caramel
• one and one-half pints water

Method

1. 1

   Bring stock to a boil.

2. 2

   Mix flour with cold water into a smooth batter, add to stock while stirring.

3. 3

   Simmer for 30 minutes, add herbs, color with caramel, and serve.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 157. The excerpt below is the record exactly as published.

gravy and pour over the meat, and serve. Gravy for Baked Meats Having removed the joint, put the pan on the fire, remove the floating grease and save it as dripping; pour into pan from a half pint to a pint or more of boiling water. Mix well ; then stir into the mixture quickly, two or more tablespoons of blended brown flour; boil up once; season with pepper and salt, and serve. If the gravy is preferred with the grease in it, omit the skimming. Gravy Place the required quantity of stock in a stew pan; bring the contents to a boil; make the thickening by mixing four ounces of flour for each gallon of gravy required with cold water, or stock, into a smooth batter, add the thickening, keeping it well stirred to prevent it burning; allow it to simmer gently for thirty minutes, add the bay leaves or mixed herbs and seasoning according to taste, and allow the leaves to remain for a few minutes; remove them and color the gravy by adding a small quantity of caramel made as follows ; — Place four ounces of sugar in a small stew pan, place it on the stove and allow it to remain until the sugar is of a very dark color; when it will be seen to boil or bubble; add about one and one-half pints water

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