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Savory Gravy (Thick)
From The white ribbon cook book, 1894
Serves 4
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 39. The excerpt below is the record exactly as published.
Savory Oravy (Thick) — 1 onion, butter, a tablespoonful of flour, 3^ pint of broth or stock, pepper and salt, a small quantity of Worcester- shire sauce. Mince one onion fine, fry it in butter to a dark brown, and stir in a tablespoonful of flour. After one minute add 3^ pint of broth or stock,
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