Gravy Sauce
From The household (of the Detroit free press), 1886
Serves 4
This method will keep it longer.
Presented as published in 1886. 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 The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 376. The excerpt below is the record exactly as published.
GRAVY SAUCE. To have gravy always on hand, you must do as the French do, namely, save gristle, and every bone left from cold meat or fresh. The bones must be chopped small and put on to stew with enough water to cover
Cook this with the app: pantry check, scaling, and the assistant.