Gravy Espagnole, made without Meat

Ingredients

• two large onions
• an ounce and a half of butter
• a scraped carrot
• two sprigs of parsley
• one of thyme
• a quarter of a tea-spoonful of chopped lemon-rind
• a bay-leaf
• three or four cloves
• a table-spoonful of mushroom ketchup
• a dessert-spoonful of anchovy essence
• a thick crust of bread, toasted brown and hard
• six peppercorns
• half a saltspoonful of salt
• a breakfast-cupful of water
• a breakfast-cupful of beer

Method

1. 1

   Fry the onions in butter until browned.

2. 2

   Add the carrot, parsley, thyme, lemon-rind, bay-leaf, cloves, ketchup, anchovy essence, bread, peppercorns, salt, water, and beer.

3. 3

   Simmer gently for half an hour, strain, and serve.

4. 4

   Thicken with flour and butter if required.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 637. The excerpt below is the record exactly as published.

Gravy Espagnole, made without Meat. — Cut two large onions into thick slices, and fry them in an ounce and a half of butter until brightly browned. Put with them a scraped carrot, two sprigs of parsley, GBA (273) GEA one of thyme, a quarter of a tea-spoonful of chopped lemon-rind, a bay-leaf, three or four cloves, a table-spoonful of mushroom ketchup, a dessert-spoonful of anchovy essence, a thick crust of bread, toasted brown and hard, but not bui-nt, six peppercorns, and half a sjilt- spoonful of salt. Pour over these ingredients a breakfast-cupful of water and a breakfast- cupful of bee

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