Gravy for Boiled Meat
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four or five persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 638. The excerpt below is the record exactly as published.
Gravy for Boiled Meat.— Boiled meat is usually sent to table with a little of the liquid in which the meat was cooked. When a varia- tion is desired, haH a pint of the liquid may be thickened with a little floui- and butter, and flavoured with a table-spoonful of finely- chopped pickled gherkins or walnuts, and a dessert-spoonful of minced parsley. A tea- spoonful of mustard mixed with a small quantity of vinegar
Cook this with the app: pantry check, scaling, and the assistant.