Gravy in Haste

Ingredients

• 1 lb. of meat
• 1 small onion
• little carrot
• little turnip
• little thyme
• little parsley
• half an ounce of butter
• 6 cloves
• 12 corns of pepper
• 1 pint of water

Method

1. 1

   Chop meat, onion, carrot, turnip, thyme, and parsley.

2. 2

   Put in a saucepan with butter and stir until browned.

3. 3

   Add spice and water (1 pint to 1 pound of meat).

4. 4

   Clear scum, boil for half an hour, then strain for use.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 116. The excerpt below is the record exactly as published.

GRAVY IN HASTE. Chop fine a few bits of lean meat, a small onion, a few slices or carrot and turnip, and a little thyme and parsley ; put these with half an ounce of butter into a thick saucepan, and keep them stirred until they are slightly browned ; add a little spice, and water in the propor- tion of a pint to a pound of meat ; clear the gravy from scum, let it boil half an hour, then strain it for use. Meat, 1 lb. ; 1 small onion ; little carrot, turnip, thyme, and parsley ; butter, \ oz. ; cloves, 6 ; corns of pepper, 12 ; water, 1 pint: \ hour. CHEAP GRAVY FOR A ROAST FOWL. When there is neither broth nor gravy to be had, nor meat of which either can be made, boil the neck of the fowl after having cut 102 MODERN COOKERY. [chap. iv. it small, in half a pint of water,

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