Gravy for Grills and Broils

Ingredients

• Rub a table-spoonful of flour
• I oz. of good butter
• half a pint of good, strong stock
• a table-spoonful of catsup
• the juice and rind of a quarter of a lemon
• a teaspoonful of made mustard
• half the quantity of the essence of anchovies
• half a teaspoonful of pepper
• three grains of cayenne
• a teaspoonful of chopped capers
• a shallot, finely minced

Method

1. 1

   Mix flour with butter, add stock, catsup, lemon juice and rind, mustard, anchovies, pepper, cayenne, capers, and shallot.

2. 2

   Boil, then simmer for five or six minutes, strain, and serve.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 221. The excerpt below is the record exactly as published.

Gravy for Grills and Broils. — Rub a table -spoonful of flour into I oz. of good butter. Mix with it half a pint of good, strong stock, a table- spoonful of catsup, the juice and rind of a quarter of a lemon, a teaspoonful of made mustard, half the quantity of the essence of anchovies, half a teaspoonful of pepper, three grains of cayenne, a teaspoonful of chopped capers, and a shallot, finely minced

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