Gravy for Boiled Meat

Ingredients

• a piece of butter the size of a small egg
• a tablespoonful of flour
• the meat liquor

Method

1. 1

   Melt butter, mix with flour until smooth, heat until lightly browned, add the meat liquor and let it boil up.

2. 2

   Flavor to taste and serve separately from the meat.

As published

This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 30. The excerpt below is the record exactly as published.

Gravy for Boiled Meat. — Some of the liquor in which the meat was cooked can be thickened by melting a piece of butter the size of a small ^gg, mixing with it very smoothly a tablespoonful of flour, heating until lightly browned, adding the meat liquor

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