Rich and Savoury Gravy

Ingredients

• a tablespoonful flour
• walnuts
• stock (made from beans or any vegetables)
• water
• seasoning
• a few drops onion or tomato sauce

Method

1. 1

   Fry walnuts in butter until dark brown, stirring to prevent burning.

2. 2

   Pour on stock or water and simmer slowly.

3. 3

   Before serving, add flour to thicken, along with seasoning and a few drops of onion or tomato sauce.

4. 4

   Strain before serving.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 86. The excerpt below is the record exactly as published.

walnuts and fry dark brown, stirring well to prevent burning. Pour on stock (made from beans or any vegetables) or water, and simmer slowly until just before serving. Then add a tablespoonful flour to thicken, and seasoning and a few drops onion or tomato sauce. Strain. This is a rich and savoury gravy. TRIED FAVOURITES COOKERY BOOK. 87 SAVOURIES and BREAKFAST DISHES. Anchovy Toast and Poached Eg^gfs. Cut crusta off slice of toast, butter. Pbur teaspoonful anchovy •ssence over. Put near fire to melt butter, and prick toast with point of knife to let all soak in. Place poached eggs over, and sprinkle parsley on top. ,“Angrels on Horseback.” Take a slice of bacon, roll it up ; take an oyster, and skewer it on the roll of bacon ; repeat until the ashet is fidl ; balce in the oven. Baked Onion, Stuffed with Kidney. Take a largo Spanish onion, and peel ; then cut off one end a thick slice, to fonn a lid while baking. Scoop out all the inside of onion. Then take some mutton kidneys ; skin, and cut in half, seasoning with pepper and salt. Fill the onion with this, and place on the thick piece as lid. Put in a stewing jar with a little water

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