- 1⁄10 lb. of butter
- 2 tbsps. of flour
- ¾ pt. of bouillon
- 1 cup of Burgundy, red wine or Madeira
- Salt
- 1 clove
- 1 bay-leaf
- 1 lemon slice
- 1 tbsp. lemon juice
- 1 tsp. sugar
- ½ tsp. meat extract
- 6 pepper-corns
Preparation: Brown the butter and flour, add the bouillon and all the other ingredients.
Cook this gravy for 1 hour slowly, stirring frequently, then strain through a fine sieve, add a few tablespoonfuls of wine, season and serve hot. It must be a nice brown color and smooth.
No. 26—BACON GRAVY.
Quantity for 6 Persons.
- ⅛ lb. of bacon
- 2 tbsps. of flour
- ¾ pt. bouillon
- ¼ onion
- Salt
- 6 pepper-corns
- 1 clove
- 1 bay-leaf
- 2 tbsps. of vinegar
- Sugar
Preparation: Cut the bacon into small cubes and fry to a nice yellow color, add the finely sliced onion and fry a little while, add the flour and bouillon and season with salt, pepper, cloves, bay-leaf, vinegar and sugar. Cook for 15 minutes and serve with potatoes in their jackets.
No. 27—HERB GRAVY.
Quantity for 6 Persons.
- 3 tbsps. of minced herbs
- 1 tbsp. of minced parsley
- 1 tsp. of minced onions
- 1 spray of thyme
- 6 pepper-corns
- 2 tbsps. of flour
- 1¼ pts. of bouillon
- ½ tsp. meat extract
- 1 tsp. lemon juice
- Salt to taste
- 2 tbsps. of butter