Gravy without Meat

Ingredients

• A glass of small beer
• and water
• chopped onion
• pepper
• salt
• a spoonful of mushroom ketchup
• or walnut liquor
• stir in some flour

Method

1. 1

   Combine small beer, water, chopped onion, pepper, salt, mushroom ketchup, and walnut liquor in a pot.

2. 2

   Stir in flour until froth sinks and bring to a boil.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 247. The excerpt below is the record exactly as published.

pepper and salt ; stir a little on a slow fire ; when brown, put some water to it, stir, and boil half an hour, strain, and take the fat off, adding a little lemon juice. Beef Gravy. — See page 47. Gravy Soup. — Take the bones of a rump of beef, and a piece of the neck ; wash them well ; and then boil all the goodness from them. Add some beef marrow ; strain off ; put a piece of but- ter into a stew-pan, brown it, add a glass of good port wine ; put in two carrots, pepper, salt, a little sugar, and boiling water as needed. Stew gently for 3 or 4 hours. It may be varied by adding onions, sweet herbs, cloves, mace, or allspice, cayenne pepper, port wine, mushroom ketchup, &c. Gravy for a Fowl. — Take the neck, liver, and gizzard ; boil them in half a pint of water, with toasted bread, pepper, salt, thyme ; boil till reduced to half ; add a glass of port wine ; boil ; strain ; bruise the liver well, and thicken with butter rolled in flour. Instead of the gizzard, you may use beef, or ham. GRAVY .SAUCE for Ragouts, Game, Poultry, &c. — Take a slice | of fat barn, or bacon, or 1 oz. of butter. GRA 202 GR-E and an onion, upon It lay i lb. of juicy beef ; cover ; set on a slow fire ; turn the meat about, and slightly brown ; add pint of boiling water ; boil ; skim ; put in brown toasted bread, a sprig of savory, or lemon thyme, pars- ley, lemon peel, allspice, black pepper, stew 2 hours ; strain. To thicken it, idd butter and flour melted and mixed on the fire, add a little of the gravy, stir, and add the remainder gradually ; simmer gently 15 minutes ; skim off the fat, and pass through a sieve. Gravy for a Turkey. — Lean beef X lb. ; hash and flour it ; melt i| oz. of butter in a stew-pan, and put in the beef ; fry brown ; add 3 pints of boiling water, sweet herbs, 3 blades of mace, 3 cloves, a few pepper corns, a small car- rot, a brown crust of bread ; boil down to a pint. Add salt Gravy may be made without Meat, by using Butter. — A glass each of small beer, and water, chopped onion, pepper, salt grated lemon peel, a cloves, a spoonful of mushroom ketch- up, or walnut liquor ; put on the fire ; stir in some flour

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