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Gravy, Piquant, for Hash

Name: Gravy, Piquant, for Hash
Yield: 4 servings
Ingredients: two shallots; a quarter of a clove of garlic; a piece of butter the size of a walnut; two tablespoonfuls of flour; a dessert-spoonful of chopped parsley; two tablespoonfuls of vinegar or lemon-juice; a cupful of good stock; half a slice of bread

From Cassell's dictionary of cookery, 1892

Serves 4

Probable cost is 4d. Sufficient for half a pint of gravy.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 645. The excerpt below is the record exactly as published.

Gravy, Piquant, for Hash,— Mince very finely two shallots and a quarter of a clove of garlic. Put them in a stowpan, with a piece of butter the size of a walnut. Fry very GBA (277) GRA gently, until lightly browned, and keep stii-ring, to prevent burning. ilix with the gravy, smoothly, two table-spoonfuls of flour, and a dessert-si)Oonful of chopped parsley. Add two table-spoonfuls of vinegar or lemon- juice, a cupful of good stock, and half a slice of bread

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