Gravy, Brown, Cheap and Good
From Cassell's dictionary of cookery, 1892
Serves 4
Time: about three hours to simmer. Sufficient for one pint 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 634. The excerpt below is the record exactly as published.
Gravy, Brown, Cheap and Good.— Toiist a slice of bread on both side^ until hard and darkly brownecr, but it must not bum. Cut i two large onions into thin slices, fry them in a i little dripping or butter till brightly browned, and pour over them a quart of boiling water or stock. Put in the toast, and any trimmings of meat, or poultry, or bones from dressed joints, choppe-d iiUo small pieces, that are to be had, with a bunch of savourj' herb
Cook this with the app: pantry check, scaling, and the assistant.