Gravy Sauce
From Consult me, 1902
Serves 4
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 Consult me (1902) by Robert Kemp Philp, page 439. The excerpt below is the record exactly as published.
Gravy sauce should be served with it : — put a little brown gravy into a saucepan, with one an- chovy, a teaspoonful of lemon-pickle, a tablespoonful of walnut pickle, two spoonfuls of the water in which the fish was boded, a stick of horse-radish, a little browning, and salt ; boil them four minutes ; thicken with flour and a good lump of butter
Cook this with the app: pantry check, scaling, and the assistant.