Roast Beef and Brown Gravy

Ingredients

• Beef
• pepper
• salt
• 2 tablespoonfuls of flour
• onion
• bay leaf
• a half cup of hot water

Method

1. 1

   Wipe the fat side of the beef, dust with pepper, add salt and hot water, and roast in a hot oven.

2. 2

   Baste every ten minutes.

3. 3

   After cooking, remove beef, pour off fat, leaving some for gravy.

4. 4

   Add flour to the pan, stir until brown, then add warm water, season, and simmer with onion and bay leaf.

5. 5

   Strain and serve.

Nutrition per serving

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 29. The excerpt below is the record exactly as published.

Roast Beefand Brown gravy —Ingredients—Beef, pepper, salt, 2 tablespoonfuls of flour, onion, bay leaf. It is not everyone who, in preparing roast beef, manages to have the gravy quite right. It is either fat, thick, or too pale. Table Talk gives the following directions: First of all, the meat must be properly roasted or rather baked. Wipe the fat side with a damp cloth, put it in the pan, dust with pepper, put a teaspoonful of salt in the corner of the pan, add a half cup of hot water

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