Gravy

Ingredients

• 2 T of the fat in the pan
• 2 T flour
• 1 c milk
• Add salt if necessary
• Add pepper if necessary

Method

1. 1

   To the fat in the pan, add flour and brown well, scraping up juices.

2. 2

   Add milk slowly, boil while stirring.

3. 3

   Add salt and pepper if necessary, and serve.

Nutrition per serving

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 170. The excerpt below is the record exactly as published.

GRAVY MASHED POTATOES TOMATOES WITH CREAM SAUCE APPLE, DATE AND CELERY SALAD VANILLA ICE CREAM MACAROONS Fried Chicken Clean and singe 2 young chickens (p. loi), and cut into pieces for serving. This may be done as follows : Cut the legs from the body, break the joint at the thigh and cut in two. Also break the bone at the knee and cut the lower leg off and discard. Next cut off the neck and wings. Break the breast bone and cut in two lengthwise. Then cut each of these halves in two crosswise. Break the back in two crosswise. Plunge in cold water drain but do not wipe. Sprinkle with salt and pepper, then dredge thickly with flour, having as much flour adhere to the chicken as possible. Cook slowly in fat, such as bacon, butter, salt pork, etc., until tender and well browned. This will re- quire about 3^ h for tender young chickens. If the chickens are not very tender, cook slowly until tender in water just below the boiling point, then dredge in flour and saute in butter to a golden brown, or prepare as for frying, but cook slowly in dripping pan with plenty of fat in the oven. MAY MENUS 309 Gravy To 2 T of the fat in the pan in which the chicken was fried, add 2 T flour, brown well scraping up all the juices from the bottom of the pan, add slowly i c milk, boil a few m stirring all the time. Add salt and pepper if necessary and serve. Tomatoes with Cream Sauce Wipe, peel and slice 3 solid tomatoes. Sprinkle with salt and pepper, dredge with flour and saute to a golden brown in 3 T butter. Place on a hot platter and cover with i c hot Medium White Sauce (2 T flour). If fresh tomatoes cannot be secured use the canned whole tomatoes. Apple, Date and Celery Salad Wash and cut into small cubes i stalk of celery. Wash, seed and cut into small pieces 12 dates. Wash and pare 2 apples and cut into cubes. Toss all togecher, cover with salad dressing and serve on lettuce leaves. Vanilla Ice Cream Mix I qt. thin cream with }i c sugar and i^ T vanilla. If desired 2 beaten eggs may be added to this. Strain and freeze using 3 parts ice to i of salt. Or the ice cream may be made by making a custard of 2 c scalded milk i T flour, i c sugar, ys t salt, and i egg beaten slightly. Cook over hot water for 20 m, stirring constantly until the mixture is well thickened. When cool add I pt. thin cream, 2 T vanilla, then freeze. Pack with salt and ice and let stand for several h before using. Preparing the Meal Make and freeze the ice cream immediately after break- fast. If the second recipe is used make the custard on Saturday so that it will be thoroughly cold. Three-quarter h before dinner wash, pare and cook, 5 potatoes ; also at this time cook 3 beets and 2 eggs for the salad for supper. Dredge the chicken, cleaned and cut up the preceding day, with flour, and start cooking in a covered frying pan. Peel and slice the tomatoes, sprinkle with salt and pepper and let stand while making the White Sauce. Prepare the ingredients for the salad, put together 310 LESSONS IN COOKING with the salad dressing, serve on lettuce leaves and set away in a cool place until needed. Now saute the tomatoes, and while they are browning, drain and mash the potatoes, reserving i whole one for the salad for supper, then place the potatoes in a hot serving dish. Remove the chicken to a hot platter and make the gravy. Pour the sauce over the tomatoes on a hot platter, and serve the dinner. If desired the salad may be placed on the table at the beginning of the meal. The macaroons should be placed on a plate ready for passing when the ice cream is served. SUPPER Sunday Lesson 195 COLD BOILED HAM BEET SALAD WHITE CAKE WITH MOCHA FROSTING COCOA Beet Salad Cut 3 cold boiled beets into ^ inch cubes. Add i cold boiled potato cubed, ^ c celery diced, and 2 hard cooked eggs sliced. Mix all together, cover with salad dressing and serve. Cocoa Use 3 c milk,

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