Gravy from Remains

Ingredients

• an onion that has been cut up and fried brown
• a large spoon of flour that has been baked in the oven
• a lump of butter same size
• add salt
• put in the pepper
• such spice as may be desired
• a bunch of herbs tied up in a piece of muslin

Method

1. 1

   Place all remains in a saucepan, cover with cold water, bring to a boil, skim, add fried onion, and simmer for an hour.

2. 2

   Cool to allow fat to rise, skim off fat.

3. 3

   Return to heat, strain liquid, add salt, pepper, spices, and herbs.

4. 4

   Mix baked flour with butter, add to the mixture, stir until ready to boil, then cover and keep hot without cooking.

As published

This recipe was extracted from Buckeye cookery (1892), page 95. The excerpt below is the record exactly as published.

an onion that has been cut up and fried brown (not burned); simmer gently for about an hour, then set the sauce-pan in a cool place long enough to allow the fat to rise and ‘‘settle on top;” skim this off carefully—it will be nice to fry potatoes with. Now return the sauce-pan to the fire, and when about to boil strain off the liquid ; set-on again, add salt and skim. If the liquid looks cloudy, let it boil up, throw in a little cold water, and the scum will rise. Now put in the pepper and such spice as may be desired, also a bunch of herbs tied up in a piece of muslin, or very finely powdered. Take a large spoon of flour that has been baked in the oven and kept for gravy, mix it well with a lump of butter same size

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