Gravy, To Improve the Flavour or Strength
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for a pint and a half 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 646. The excerpt below is the record exactly as published.
Gravy, To Improve the Flavour or Strength Ot. — When gravies are wanting in flavour, they may be improved by being boiled quickly in an uncovered saucepan, and by the addition of a Little ketchup, or any of the best prepared sauces. If this is not sufficient, take two or three ounces of the lean of uncooked ham or bacon, cut it into small pieces, and put them into a saucepan with a piece of butter the size of an egg, two shallots finely minced, a piece of parsley root, two allspice berries, three cloves, and a bunch of savoury herbs. Keep these ingredients over a gentle fire, shaking them often to prevent burning, for about half an hour, or until the pan is coloured with a bright red glaze ; add, very slowly, a pint and I a half of the grav
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Cook this with the app: pantry check, scaling, and the assistant.