Gravy for Mutton

Name: Gravy for Mutton
Ingredients: Pour off nearly all the fat from the joint; make a thin gravy by pouring boiling water over the meat; Add a little gravy browning if liked; also add pepper and salt

From The "ideal" cookery book, 1902

Presented as published in 1902. 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 The "ideal" cookery book (1902) by Lilian Clarke, page 4. The excerpt below is the record exactly as published.

Gravy for Mutton. Pour off nearly all the fat from the joint, and make a thin gravy by pouring boiling water over the meat. Replace in the oven and boil » few minutes. Add a little gravy browning if liked, also add pepper and salt

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