Gravy from Extract of Meat
From Harper's cook book encyclopædia, 1902
Serves 4
Sufficient for a quart of gravy.
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 Harper's cook book encyclopædia (1902), page 221. The excerpt below is the record exactly as published.
Gravy from Extract of Meat. — Ex- cellent and nourishing gravy may be made from the extract of meat. It is very good if simply dissolved in a little boiling water and mixed with a rather liberal allowance of salt, but it may be converted into superior gravy by the following directions : Cut 2 ozs. of the lean of undressed ham into dice, and put them into a saucepan with a piece of butter the size of a walnut, two shal- lots, finely minced, two cloves, a blade of mace, two sprigs of parsley, one of sweet marjoram, one of thyme, and six peppercorns. Place the pan on a moderate fire, and let it remain until the ham and the sides of the pan are brightly colored, moving the pieces of meat about with a wooden spoon to prevent burning, and to allow of their being equally browned on all sides. Pour over them, very gradu- ally, a pint of boiling water in which half a teaspoonful of the extract
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