vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Gravy, Brown, Roux for Thickening
From Cassell's dictionary of cookery, 1892
Serves 1
Best when freshly made; can be used with hot or cold 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, Roux for Thicken- ing.—Put a quarter of a pound of fresh butter into a scrupulously clean saucepan, melt it slowly, and add very gi-adually half a pound of flour
Cook this with the app: pantry check, scaling, and the assistant.