Gravy for Baked Meats

Ingredients

• a half pint to a pint or more of boiling water
• two or more tablespoons of blended brown flour
• pepper to taste
• salt to taste

Method

1. 1

   Remove the joint, put the pan on the fire, skim grease, and save it.

2. 2

   Pour boiling water into the pan, mix well, stir in flour quickly, boil once, season, and serve.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 157. The excerpt below is the record exactly as published.

Gravy for Baked Meats Having removed the joint, put the pan on the fire, remove the floating grease and save it as dripping; pour into pan from a half pint to a pint or more of boiling water. Mix well ; then stir into the mixture quickly, two or more tablespoons of blended brown flour; boil up once; season with pepper and salt, and serve. If the gravy is preferred with the grease in it, omit the skimming. Gravy Place the required quantity of stock in a stew pan; bring the contents to a boil; make the thickening by mixing four ounces of flour for each gallon of gravy required with cold water, or stock, into a smooth batter, add the thickening, keeping it well stirred to prevent it burning; allow it to simmer gently for thirty minutes, add the bay leaves or mixed herbs and seasoning according to taste, and allow the leaves to remain for a few minutes; remove them and color the gravy by adding a small quantity of caramel made as follows ; — Place four ounces of sugar in a small stew pan, place it on the stove and allow it to remain until the sugar is of a very dark color; when it will be seen to boil or bubble; add about one and one-half pints water and simmer for a few minutes; allow it to partly cool and place in a bottle ready for use. Creole Sauce Juice of one lemon, one teaspoon mustard, three table- spoons powdered sugar, three tablespoons tomato catsup; heat all to near boiling point and use hot with meats. Currant Jelly Sauce Make brown sauce and add to it four tablespoons of currant jelly; let it boil up once and it is ready for use. May be served best with game. 18 304 The Toronto Cook Book Baked Fresh Pork See recipe for Baked Beef. English Pork Pie Make pie crust (not too rich), and put around sides of a deep pie dish. In bottom and above place layers of thin sliced bacon, sliced potatoes, onions, sliced or chopped and lean fresh pork cut in small pieces. Season with salt, pepper and sage. Fill dish with any good gravy left from roasts and water thick- ened for occasion. Cover with crust and bake one and a half hours. Cover pie with thick brown paper if it gets too brown. Mint Sauce One cup fresh chopped mint, one-half cup sugar, one-half cup vinegar. Let stand and hour before using. Rub sugar well into the mint before putting vinegar on. Tartare Sauce Make like a mayonnaise, using only one-half cup oil and add one tablespoon each of chopped parsley, olives, capers and cucumber pickles. Celery Sauce Wash and pare a bunch of celery; cut it into pieces and boil it gently until it is tender; add a half pint of cream and a small piece of butter rolled in flour ; now boil it gently. This is a good sauce for fowls of all kinds, either roasted or boiled. Tomato Sauce for Macaroni Stew one-half a can of tomatoes and half a small onion ten minutes. Rub through a strainer or sieve. Cook one tablespoon butter and one of flour in sauce-pan ; add the strained tomatoes, salt and pepper and pinch of sugar. Filling for Chicken and Turkey Three cups roll stale bread, two tablespoons butter, one tablespoon of chopped parsley, two teaspoons salt, one-half a teaspoon of pepper, two teaspoons chopped onion. Rub the butter into the crumbs, and let them stand half an hour, when the rest of the seasoning may be added. This makes a very nice filling. Meats, Fowl, Entrees, Gravies and Fillings 305 Drawn Butter Sauce Put one scant half cup of butter in a sauce-pan; when just melted, add two tablespoons flour and mix well. Add the hot water and stir rapidly as it thickens; then add salt and pepper to taste

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