Gravy for Chicken

Ingredients

• two tablespoonfuls of chopped parsley
• a heaping tablespoonful of butter
• the same quantity of flour
• half a teaspoonful of salt
• a quarter of a teaspoonful of pepper
• an egg in a bowl
• a teaspoonful of corn-starch
• a small cupful of milk
• a cupful of the boiling gravy

Method

1. 1

   Stir the parsley, butter, flour, salt, and pepper into the gravy and bring to a boil.

2. 2

   Beat the egg with cornstarch and milk, then mix in a cup of boiling gravy.

3. 3

   Pour this mixture into the pot with the rest of the gravy, bring to a quick boil, and pour over the chicken.

4. 4

   Cover and let stand over hot water for three minutes before serving.

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 22. The excerpt below is the record exactly as published.

two tablespoonfuls of chopped parsley, a heaping tablespoonful of butter cut up in the same quantity of flour, half a teaspoonful of salt, and a quarter of a teaspoonful of pepper. Stir to a boil. Meanwhile, beat up an egg in a bowl, add a teaspoonful of corn- starch, and a small cupful of milk, and when these are mixed, a cupful of the boiling gravy

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