Gravy for Roast Beef
From Canadian cook book, 1924
1 T. chopped onion may be browned in the fat before adding flour.
Presented as published in 1924. 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 Canadian cook book (1924) by Nellie Lyle Pattinson, page 10. The excerpt below is the record exactly as published.
Gravy for Roast Beef. 1. For 1 c. gravy leave 2 tb. fat in the pan. 2. Add 3 tb. flour; stir together over heat until brown. 3. Add 1 c. boiling water or stock, stirring rapidly.
Cook this with the app: pantry check, scaling, and the assistant.