Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Americannut-free
Chicken Gravy
From Practical household cookery, 1891
Serves 6
Gravy should be thick and smooth, suitable for various dishes.
A modern interpretation · AI-generated from the original record
Ingredients
- two quarts of chicken broth
- a quarter of a pound of fresh butter
- a similar weight of flour
- three ounces of ham
Method
Boil chicken broth in a stewpan.
Melt butter in another pan, add flour and ham, fry until brown.
Pour boiling broth over, stir until boiling, then simmer for 1 hour, stirring occasionally.
Skim and strain.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 11. The excerpt below is the record exactly as published.
two quarts of chicken broth and boil in a stewpan. Meantime melt a quarter of a pound of fresh butter in another stewpan ; add a similar weight of flour and three ounces of ham
Cook this with the app: pantry check, scaling, and the assistant.