Gravy for Baked Meats
From Manual for army cooks, 1896
If the gravy is preferred with the grease in it, omit the skimming.
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 40. The excerpt below is the record exactly as published.
GRAVY FOR BAKED MEATS. • Having removed the joint, j)ut the pan on the fire, remove the floating grease" and save it as arij^ping; pour into the pan from a half pint to a pint or more of boiling water. Mix well ; then stir into the mix- ture quickly two or more tablespoonfuls of blended browned 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 s^^^: in a stew pan, bring the contents to a boil, ma^ 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 100 MANUAL FOR ARMY COOKS. tliem, and color tlie gravy by adding a small quan- tity of caramel made as follows : Place four ounces of sugar in a small stew pan, jjlace it on tlie fire, and allow it to remain until tlie sugar is of a very dark color, wlien it will be seen to boil or bubble ; add about one and one-lialf pints of water and simmer for a few minutes, allow it to partly cool, and place in a bottle ready for use.. ONION JUICE FOR MEAT DISHES. Take outside skin from a large onion and then trim off the bottom. Press the onion firmly against a large grater and quickly draw it uj) and down, allowing the juice to drop from one corner of the grater. TO THICKEN GRAVIES. To one-half quart of flour add one quart cold water, a little salt and pepper, and stir to a batter. Remove the meat and vegetables (to keep hot) and put the pan on the fire. Stir into your gravy the batter, boil ten minutes, and serve. TO COLOR SOUPS, GRAVIES, STEWS, ETC., TO A RICH BROWN. Take a few handfuls of sugar, or flour, and put into a pan or ladle, lay close to the fire and stir until it browns or darkens to a rich brown, dark, but do not burn black. Into this stir some hot gravy until dissolved, then to your gravy, soup, or stew add this liquid until the color suits you. Time for making this, about ten minutes. CREOLE SAUCE. Juice of 1 lemon. 3 tablespoonf tils powdered sugar. 1 teaspoonful mustard. 3 tablespoonfuls tomato catsup. Heat all to near the boiling point and use hot with meats. MANUAL FOR ARMY COOKS. 101 SAUCE FOR BOILED MUTTON. Rub togetL 31* ill a pan two tablespoonf uls of flour and butter or beef dripping twice the size of an egg ; season with pepper and salt to suit taste. Put the 23an over the fire ; stir gradually into the pan one pint of boiling water
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Cook this with the app: pantry check, scaling, and the assistant.