Gravy for Brown Sauces

Ingredients

• some neck of beef
• a slice of fat bacon
• a sliced onion
• powdered sweet marjoram
• pepper
• salt
• some water
• a little lemon juice

Method

1. 1

   Cut the neck of beef into thin slices, flour it well, and put it into a saucepan with bacon, onion, marjoram, pepper, and salt.

2. 2

   Stir on a slow fire until brown, then add water, stir, and boil for half an hour.

3. 3

   Strain and remove the fat, adding lemon juice.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 247. The excerpt below is the record exactly as published.

Gravy for Brown Sauces. — Take some neck of beef ; cut it into thin slices ; flour it well, and put it into a saucepan with a slice of fat bacon, a sliced onion, powdered sweet marjoram, pepper and salt ; stir a little on a slow fire ; when brown, put some water to it, stir, and boil half an hour, strain, and take the fat off, adding a little lemon juice

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