Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Gravy
From Lessons in cooking through preparation of meals, 1912
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- 2 tablespoons of flour
- 2 or 3 tablespoons of fat
- 2 cups hot water or milk
Method
In the dripping pan, mix flour with the fat.
Stir until browned, then slowly add hot water or milk.
Stir until the gravy boils for a few minutes, then serve.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 12. The excerpt below is the record exactly as published.
gravy. Season well, cover with mashed potato. Bake in hot oven 20 minutes. Lemonade Use the juice of ^ lemon for each glass of lemonade. Sweeten with 2 or 3 teaspoons sugar ; or — and this is much better — use sugar syrup for sweetening, as this mixes at once with the water. Preparing the Meal About y2 hour before lunch-time light the oven burners, and prepare the cottage pie and place in oven. Next make the lemonade, using very cold water. Now see that the table is set, then turn out a glass of jelly into a jelly dish and place on the table. Cut the bread and butter, and by this time the pie is done and ready to serve. DINNER Tuesday Leszon 6 ROAST VEAL — GRAVY BAKED POTATOES BREAD AND BUTTER COTTAGE PUDDING — CHOCOLATE SAUCE Roast Veal After wiping the meat with a damp cloth, with tape or string bind it into a compact shape ; dredge with salt, pepper and flour. Put the meat into a hot oven; after 15 minutes' cooking, lower the heat, baste (that is, pour melted butter or other fat over the meat) frequently, and allow at least 20 minutes to the pound. Longer cooking is an advantage if the heat be gentle. SEPTEMBER MENUS 19 Gravy When the roast is done, remove from the pan to a hot platter and set in a warm place. In the dripping- pan place 2 tablespoons of flour and mix with the fat in the pan. If there is more than 2 or 3 tablespoons of fat, pour off some until the right amount is left. If there is less, add enough butter to make the correct proportion. Stir over the fire until the mixture is well browned, then slowly add 2 cups hot water or milk
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