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Gravy for Steaks and Chops
From The complete cook book, 1900
Serves 4
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 51. The excerpt below is the record exactly as published.
GRAVY FOR STEAKS AND CHOPS. Brown together one tablespoonful of butter in a sauce- pan, one tablespoonful of flour; add pepper and salt to taste, one teaspoonful of Worcestershire sauce, one can mushrooms
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