Roast Beef Gravy (Brown Sauce)
From A textbook of domestic science for high schools, 1913
Use the fat from the roast for best flavor.
Presented as published in 1913. 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 A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 39. The excerpt below is the record exactly as published.
Roast Beef Gravy (Brown Sauce) Pour off all the fat from the dripping pan in which beef has been roasted, with the exception of about 4 tb. Add 5 tb. flour and stir till brown. Add 2 c. hot water
Cook this with the app: pantry check, scaling, and the assistant.