Gravy Soup, Economical and Simple

Ingredients

• 2 ozs. Cox’s Gelatine
• A glass of Sherry
• 1 quart Water
• Liquid Browning
• 2 tablespoonsfuls Dried Julienne
• A pinch of Celery Seed
• I teaspoonful Extract of Meat
• 5 teaspoonful Salt
• 1 dessertspoonful Cornflour
• 6 Black Peppercorns
• A sprig of Th3'me
• and Parsley
• i Clove
• and a Bay Leaf
• 2 Allspice

Method

1. 1

   Rinse the vegetables and herbs, soak in tepid water for an hour; bring to boil with a little salt, skim as required; add seasonings and cook for an hour.

2. 2

   Strain, return to saucepan, add Gelatine soaked in cold water and extract; then cornflour mixed to a paste with cold water, and a small lump of sugar.

3. 3

   Boil for ten minutes, add a drop or two of liquid browning and sherry, serve as soon as it re-boils.

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 34. The excerpt below is the record exactly as published.

GRAVY SOUP, ECONOMICAL aaid SIMPLE. 2 ozs. Cox’s Gelatine. A glass of Sherry. 1 quart Water. Liquid Browning. 2 tablespoonsfuls Dried Julienne. A pinch of Celery Seed. I teaspoonful Extract of Meat. 5 teaspoonful Salt. 1 dessertspoonful Cornflour. 6 Black Peppercorns. A sprig of Th3'me and Parsley, i Clove, and a Bay Leaf. 2 Allspice

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