Pickle Gravy

Ingredients

• 1 piece of butter
• % tsp. of meat extract
• 2 tbsps. of sliced onion
• 1 1/2 tbsps. of flour
• 1/2 pt. of bouillon
• 1 tsp. of sugar
• 2 small chopped pickles

Method

1. 1

   Brown the butter, stir in the onion and flour, cook a minute, and add the bouillon.

2. 2

   Add the meat extract and cook 15 minutes, then strain and season with salt, pepper, vinegar, sugar.

3. 3

   Put in the finely chopped pickles and set to simmer.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 79. The excerpt below is the record exactly as published.

PICKLE GRAVY. Quantity for 6 Persons. 1 piece of butter % tsp. of meat extract 2 tbsps. of sliced onion Salt, pepper 1% tbsps. of flour % tbsp. of vinegar % pt. of bouillon 1 tsp. of sugar 2 small chopped pickles Preparation: Brown the butter, stir in the onion and flour, cook a minute, and add the bouillon. Add the meat ex- tract and cook 15 minutes, then strain and season with salt, pepper, vinegar, sugar. Put in the finely chopped pickles and set to simmer. You can improve this gravy with pieces of cauliflower and small pearl onions. Serve with mutton roast or lamb. No. 25— BURGUNDY OR MADEIRA SAUCE. For Ham, Fish or Tongue. Quantity for 6 Persons. 1/10 lb. of butter 1 clove 2 tbsps. of flour 1 bay-leaf % pt. of bouillon 1 lemon slice 1 cup of Burgundy, red wine 1 tbsp. lemon juice or Madeira 1 tsp. sugar Salt % tsp. meat extract 6 pepper-corns Preparation : Brown the butter and flour, add the bouillon and all the other ingredients. Cook this gravy for 1 hour slowly, stirring frequently, then strain through a fine sieve, add a few tablespoonfuls of wine, season and serve hot. It must be a nice brown color and smooth. — 167 — No. 26— BACON GRAVY. Quantity for 6 Persons. % lb. of bacon 6 pepper-corns 2 tbsps. of flour 1 clove % pt. bouillon 1 bay-leaf % onion 2 tbsps. of vinegar Salt Sugar Preparation: Cut the bacon into small cubes and fry to a nice yellow color, add the finely sliced onion and fry a little while, add the flour and bouillon and §eason with salt, pepper, cloves, bay-leaf, vinegar and sugar. Cook for 15 minutes and serve with potatoes in their jackets. No. 27— HERB GRAVY. Quantity for 6 Persons. 3 tbsps. of minced herbs 2 tbsps. of flour 1 tbsp. of minced parsley 1% pts. of bouillon

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