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Gravy for Steaks
From Modern cookery, in all its branches, 1884
Serves 2
This is a common method for saucing and serving steaks.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 176. The excerpt below is the record exactly as published.
a small slice of butter ; stir to this a large teaspoonful of flour, brown it gently, and pour in by degrees a quarter of a pint of hot broth or water ; shake the pan well round, add pepper, salt, and a little good catsup, or any other store sauce which may be preferred to it
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