Gravy, Stock for

Name: Gravy, Stock for
Yield: 8 servings
Ingredients: gravy-beef; the bones and trimmings of meat and poultry; the shank bones of mutton

From Cassell's dictionary of cookery, 1892

Serves 8

Best kept in a cool place.

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 646. The excerpt below is the record exactly as published.

Gravy, Stock for.— For ordinary do- mestic use, a good cook will seldom require gravy-beef, with which to make gravy. The bones and trimmings of meat and poultry, the shank bones of mutton

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