Gravy for Beef
From The "ideal" cookery book, 1902
Presented as published in 1902. 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 The "ideal" cookery book (1902) by Lilian Clarke, page 4. The excerpt below is the record exactly as published.
Gravy for Beef. Pour off nearly all the dripping from the joint. Pour boiling water over the meat and season with pepper and salt, adding gravy browning if desired. Mix a little flour and cold water to a smooth paste, and thicken with boiling water
Cook this with the app: pantry check, scaling, and the assistant.