Thickened Gravy
From A guide to modern cookery, 1909
Serves 4
Use veal-stock base for butcher’s meat and poultry-stock base for fillets of poultry.
Presented as published in 1909. 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 guide to modern cookery (1909) by A. Escoffier, page 22. The excerpt below is the record exactly as published.
THICKENED GRAVY Boil one pint of poultry or veal stock (according to the nature of the dish the gravy is intended for). Thicken this sauce by means of three-quarters oz. of fecula, diluted cold, with a little water or gravy
Cook this with the app: pantry check, scaling, and the assistant.