Home Recipes Cook Books Food Categories Featured

TO DRAW GOOD GRAVY

(Sauces.) - (The Jewish Manual)







Cut some gravy beef into small pieces, put them in a jar, and set it
in a saucepan of cold water to boil gently for seven or eight hours,
adding, from time to time, more water as the original quantity boils
away. The gravy thus made will be the essence of the meat, and in
cases where nutriment is required in the smallest compass, will be
of great service. Soups are stronger when the meat is cut, and gravy
drawn before water is added.











Add to Informational Site Network
Report
Privacy
ADD TO EBOOK



Vote

1 2 3 4 5


Viewed 2468 times.

Home Made Cookies.ca