Gravy, Beef, Clear
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for a pint and a half of gravy.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 633. The excerpt below is the record exactly as published.
Gravy, Beef, Clear.— Cut two iwunds of the shin of beef into small pieces, and fry these over a clear, fire until lightly browned, but take care they do not burn. Pour over them a quart of boiling water, skim thoroughly, and simmer for half an hour. Then add a salt-spoonful of salt, a large onion, sliced and fried, a bunch of parsley and thyme, two cloves, and six or eight peppercorns
Cook this with the app: pantry check, scaling, and the assistant.