Gravy for Warming Over Meat

Ingredients

• one tablespoon of dripping
• one tablespoon of minced onion
• two tablespoons of flour
• one cup of the stock or meat liquor
• about one half teaspoon of salt
• one fourth teaspoon of pepper
• lemon juice
• Worcestershire sauce
• cayenne
• chopped parsley
• pickles

Method

1. 1

   Brown one tablespoon of dripping in the frying pan and cook in it one tablespoon of minced onion.

2. 2

   Stir in two tablespoons of flour and add gradually one cup of the stock or meat liquor.

3. 3

   Add salt and pepper to taste.

4. 4

   Season also with lemon juice, Worcestershire sauce, cayenne, chopped parsley, or pickles according to the kind of meat.

5. 5

   Mix with any platter or made gravy that may be left over.

Nutrition per serving

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 110. The excerpt below is the record exactly as published.

vy, for Warm- ing OVER Meat In nearly every case one can have stock to use in making this gravy, for should there be none of the usual stock made expressly for soups, one can stew the bones and trimmings of meat in water to cover, till the richness is all extracted, and then strain out the scraps and use the. liquor. Water in which the best portions of meat have been stewed makes a good stock for this purpose. Brown one tablespoon of dripping in the frying pan and cook in it one tablespoon of minced onion, if you like. Stir in two tablespoons of flour and add gradually one cup of the stock or meat liquor. Add salt and pepper to taste (about one half teaspoon of salt and one fourth teaspoon of pepper) ; the amount will depend upon how much the meat was sea- soned in the first cooking. Season also with lemon juice, Worcestershire sauce, cayenne, chopped parsley or pickles

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