Gravy for Cutlets

Ingredients

• a piece of butter the size of a walnut
• two sliced onions
• one pint of good stock
• half a dozen peppercorns
• two sprigs of parsley
• three or four cloves
• a crust of bread toasted brown
• a table-spoonful of mushroom or walnut ketchup

Method

1. 1

   Melt butter in a saucepan, fry onions until browned.

2. 2

   Add stock, peppercorns, parsley, cloves, and toasted bread.

3. 3

   Simmer for one hour, strain, thicken with butter and flour, add salt and ketchup.

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 Cutlets.— Put a piece of butter the size of a walnut into a saucepan, and, when melted, fry two sliced onions in it until they are lightly browned. Add gradually one pint of good stock, half a dozen peppercorns, two sprigs of parsley, three or four cloves, and a crust of bread toasted brown and hard on both sides, but not burnt. Simmer gently for one hour, then strain, and thicken the gravy with a little butter and flour. Add salt to taste, and a table-spoonful of mushroom or walnut ketchup

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