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Gravy for Game
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for half a pint of gravy.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 639. The excerpt below is the record exactly as published.
Gravy for Game.— Melt a piece of butter the size of a small egg in a saucepan, and mix with it very smoothly a table-spoonful of flour. GRA (274 ) GBA AVhcn lightly browTied, add a cupfiil of good stock, half a tea-spoonful of mixed mustiird, a tiny pindi of cayenne, as much powdered mace as will stand on the point of a knife, and a dessert-spoonful of lemon- juice. Boil for twenty minutes. Add a wine-glassful of shorr
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