Gravy

Ingredients

• 4 cup of fat for every { cup flour used
• { cup flour used
• 3 teaspoon salt
• ¢ teaspoon Pure Gold pepper
• 2 cups boiling water

Method

1. 1

   In any roast pour off all but 0.5 cup of fat, cool a little and add flour, salt, and pepper.

2. 2

   Add boiling water slowly, stirring constantly.

3. 3

   Boil for 3 minutes.

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 16. The excerpt below is the record exactly as published.

gravy made to serve with roast lamb, add 4 cup currant jelly and 1 tablespoon lemon juice. Maitre D’H6tel Butter—} cup butter, 4 teaspoon salt, 1 tablespoon lemon juice, } tablespoon chopped parsley, $ teaspoon Pure Gold pepper. Put butter in a bowl, and with small wooden spoon work until creamy. Add salt, pepper and parsley, then lemon juice slowly. Horseradish Sauce No. 1—3 tablespoons grated horseradish, 1 tablespoon vinegar, few grains Pure Gold cayenne, { teaspoon salt, 3 cup heavy cream. Beat cream stiff, and add to other in- gredients. oo Blue Ribbon Cook Book Horseradish Sauce, No. 2—To one cup medium white sauce add 3 tablespoons horseradish. Sauce Tartare—Put the yolks of four eggs into a saucepan, and add 3 teaspoon salt and 1 teaspoon Pure Gold mustard; then add alternately 1 teaspoon each of olive oil and vinegar (add- ing them very gradually) until it is of the right consistency. Then add 2 tablespoons chopped pickled onions and gherkins. This sauce is often too acid. It does well with fried oysters or fish, or with boiled tongue or codfish. Cranberry Sauce—1 quart of cranberries, 2 cupfuls of sugar and 1 pint of water; wash the cranberries, add the water; stew together in a covered saucepan over a moderate but steady fire. Boil from 5 to 7 minutes, remove from the fire, turn into a deep dish and set aside to cool. If to be kept, they can be put at once into air-tight jars. Or, for strained sauce, 13 pints of fruit should be stewed in 1 pint of water for 10 to 12 minutes, or until quite soft, then strained through a sieve, and ¢ pound of sugar thoroughly stirred into the pulp; after cooling it is ready for use. Serve with roast turkey or game. Gravy—In any roast pour off all but 4 cup of fat for every { cup flour used, cool a little and add flour, 3 teaspoon salt, ¢ teaspoon Pure Gold pepper. Add 2 cups boiling water

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