Gravy for Boiled Meat

Name: Gravy for Boiled Meat
Yield: 4 servings
Ingredients: Haifa pint of the liquid in which the meat is cooked; a little flour; butter; a table-spoonful of finely chopped pickled gherkins or walnuts; a dessert-spoonful of minced parsley; A teaspoonful of mustard; mixed with a small quantity of vinegar

From Harper's cook book encyclopædia, 1902

Serves 4

Time: a quarter of an hour.

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 Harper's cook book encyclopædia (1902), page 220. The excerpt below is the record exactly as published.

Gravy for Boiled Meat. — Haifa pint of the liquid in which the meat is cooked may be thickened with a little flour and butter, and flavored with a table-spoonful of finely chop- ped pickled gherkins or walnuts and a dessert-spoonful of minced parsley. A teaspoonful of mustard mixed with a small quantity of vinegar

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