Gravy

Ingredients

• a teaspoon of butter
• a tablespoon of flour
• potato water

Method

1. 1

   Take a teaspoon of butter and a tablespoon of flour and let it get yellow in the pan, but not brown.

2. 2

   Turn this into the dripping from any meat, add potato water to make the amount of gravy desired, and stir until smooth.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 214. The excerpt below is the record exactly as published.

gravy from the pan over all. Any small birds may be cooked in this way. — Mrs. Allan George, Park Ridge, 111. ROASTED WOODCOCK.— Skin the head and neck of the bird, pluck the feathers and truss it by bringing the beak of the bird under the wing, and fastening the pinion to the thigh. Put a piece of bread under each bird to catch the drippings, baste with 312 FOWL butter, dredge with flour, and roast 15 to 20 minutes over a sharp fire. When done, cut the bread in diamond-shapes, each piece large enough to stand one bird on, arrange on a platter and serve with gravy enough to moisten the bread. Garnish with Slices of lemon. Snipe are similar to woodcock and may be served in the same manner, but will require less time to roast. — Mrs. John Mur- ray, Jr., 1414 S. 8th Ave., Maywood, 111. MEATS GRAVY — Take a teaspoon of butter and a tablespoon of flour and let it get yellow in the pan, but not brown, turn this into the dripping from any meat, add potato water

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