Thickened Gravy
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 32. 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 by means of three-quarters ounce of fecule, diluted cold, with a little water or gravy
Cook this with the app: pantry check, scaling, and the assistant.