Gravy for Game
From Common-sense papers on cookery, 1880
Avoid adding strong flavors like mushroom ketchup or garlic.
Presented as published in 1880. 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 Common-sense papers on cookery (1880) by A. G. Payne, page 68. The excerpt below is the record exactly as published.
gravy for game, what is required is that it should be good and strong, yet without any predominant flavour. For instance, some cooks like to add mushroom ketchup to gravy. This, when the gravy is intended for roast goose or fowl, would be un- objectionable, but should certainly be avoided when the gravy is intended for game. Again, the flavour of garlic should be guarded against. There is an old proverb which says, “ It is a pity to spoil the ship for a ha’p'orth of tar.” So, too, it is a pity to spoil a brace of grouse for the sake of a little gravy-beef, and recol- lect a little and good is better than plenty and poor. Equal quantities of good gravy-beef and knuckle of veal should be used ; of course, less gravy-beef is necessary when extract of meat is used. The gravy may be thickened with a little brown thickening, but not too much. A very little arrowroot
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Cook this with the app: pantry check, scaling, and the assistant.