Gravy for a Turkey

Ingredients

• Lean beef X lb.
• 1| oz. of butter
• 3 pints of boiling water
• sweet herbs
• 3 blades of mace
• 3 cloves
• a few pepper corns
• a small carrot
• a brown crust of bread
• salt

Method

1. 1

   Hash and flour the beef.

2. 2

   Melt butter in a stew-pan, fry the beef until brown, then add boiling water, sweet herbs, mace, cloves, pepper, carrot, and bread crust.

3. 3

   Boil down to a pint and add salt.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 247. The excerpt below is the record exactly as published.

1 oz. of butter. GRA 202 GR-E and an onion, upon It lay i lb. of juicy beef ; cover ; set on a slow fire ; turn the meat about, and slightly brown ; add pint of boiling water ; boil ; skim ; put in brown toasted bread, a sprig of savory, or lemon thyme, pars- ley, lemon peel, allspice, black pepper, stew 2 hours ; strain. To thicken it, idd butter and flour melted and mixed on the fire, add a little of the gravy, stir, and add the remainder gradually ; simmer gently 15 minutes ; skim off the fat, and pass through a sieve. Gravy for a Turkey. — Lean beef X lb. ; hash and flour it ; melt i| oz. of butter in a stew-pan, and put in the beef ; fry brown ; add 3 pints of boiling water, sweet herbs, 3 blades of mace, 3 cloves, a few pepper corns, a small car- rot, a brown crust of bread ; boil down to a pint. Add salt

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