Burn an Ounce of Butter in your Frying-pan, but always take Care to do it at such a Distance from the Fire, that as you strew in the Flour to the Butter, it may be brown, but not black; put to it two Pounds of coarse lean Beef, a Quart of Water and half a Pint of Wine, red or white, as you like the Colour; put three Anchovies, two Eschallots, some whole Pepper, Cloves and Mace, three or four Mushrooms, or as many pickl’d Walnuts. Let it stew gently near an Hour, then strain it. It will keep some Time, and is proper for any savoury Dish.
Marlene Ernst (Transkription): "A good Gravy to keep ready for any Use", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 023,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=a-good-gravy-to-keep-ready-for-any-use (17.01.2022).
Datenbankeintrag erstellt von Marlene Ernst.