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Maitre d' hotel Gravy
From The new practical housekeeping, 1890
Serves 4
For a thicker sauce, use only half a pint of milk.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 387. The excerpt below is the record exactly as published.
Maitre d' hoUl Gravy. — Mix in saucepan two tablespoons Ma- trie d' hotel Butter and one of flour ; aad pint milk or water
Cook this with the app: pantry check, scaling, and the assistant.