Mrs Beetons Sauces Revisited

Brown Gravy without Meat

1.7lt (3 pints) Boiling Water
50g (2oz) Butter
2 Large Onions
1 Large Carrot
1 Bunch Savoury Herbs
l wineglass Good Beer
Salt and Pepper to taste

For thickening:
85g (3oz) Flour
50g (2oz) Butter

Slice, flour and fry the onions and carrots in the butter to a nice light brown colour.
Then add the boiling water and the remaining ingredients.
Allow to simmer gently for about an hour.
Then strain and when cold, skim off all the fat.
To thicken the gravy, melt the butter in a saucepan, add the flour and stir until of a light-brown colour.
When cold, add it to the strained gravy and boil quickly.
This thickening may be made in larger quantities and kept in a stone jar for use when wanted.

Time: 1 hour.

Note: The addition of a small quantity of mushroom ketchup or Harvey’s sauce very much improves the flavour of this gravy.

BROWN GRAVY WITHOUT MEAT

437. INGREDIENTS - 2 large onions, 1 large carrot, 2 oz. of butter, 3 pints of boiling water, 1 bunch of savoury herbs, a wineglassful of good beer; salt and pepper to taste.

Mode - Slice, flour, and fry the onions and carrots in the butter until of a nice light-brown colour; then add the boiling water and the remaining ingredients; let the whole stew gently for about an hour; then strain, and when cold, skim off all the fat. Thicken it in the same manner as recipe No. 436, and, if thought necessary, add a few drops of colouring No. 108.

Time - 1 hour.

Average cost, 2d. per pint.

Note - The addition of a small quantity of mushroom ketchup or Harvey’s sauce very much improves the flavour of this gravy.

Mrs BeetonRecipes

Mrs Beetons Sauces Revisited

Brown Gravy without Meat

Mrs Beeton
Recipes