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James Doak cookbook: The art of cookery, circa 1760s
Page 45
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To make Gravy for [illegible] Take a pound of the lean part of the Beef hack it with a knife Flour it well have ready a Stew pan with a piece of Butter when the butter is melted put in the beef fry it till it is Brown then pour in a little boiling water shake it round and then fill up with a tea kettle of boiling water Stir it all together & put in two or three blades of mace four or five cloves some whole pepper an Onion a Bundle of Sweet herbs a Little crust of Bread baked Brown and a little piece of Carrot cover it close and let it Stew till it is as good as you would have it this will mak a pint To Draw Mutton or Beef or Veal Gravy Take a pound of meat cut it very thin lay a piece of Bacon about 2 Inches long at the Bottom of the Stew pan or sauce-pan and lay the meat on it. lay in Some Carrot and cover it Close for 2 or 3 minutes. then pour in a Quart of Boiling Water, [for?] Spice, Onions, Sweet herbs, and a little Crust of Bread toasted let it do over a slow fire, and thicken it with a little Piece of Butter roold in Flour. When the Gravy is a good as you Would have it, season it with Salt, and then strain it off. you may omitt the Bacon if you dislike it over Leaf
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To make Gravy for [illegible] Take a pound of the lean part of the Beef hack it with a knife Flour it well have ready a Stew pan with a piece of Butter when the butter is melted put in the beef fry it till it is Brown then pour in a little boiling water shake it round and then fill up with a tea kettle of boiling water Stir it all together & put in two or three blades of mace four or five cloves some whole pepper an Onion a Bundle of Sweet herbs a Little crust of Bread baked Brown and a little piece of Carrot cover it close and let it Stew till it is as good as you would have it this will mak a pint To Draw Mutton or Beef or Veal Gravy Take a pound of meat cut it very thin lay a piece of Bacon about 2 Inches long at the Bottom of the Stew pan or sauce-pan and lay the meat on it. lay in Some Carrot and cover it Close for 2 or 3 minutes. then pour in a Quart of Boiling Water, [for?] Spice, Onions, Sweet herbs, and a little Crust of Bread toasted let it do over a slow fire, and thicken it with a little Piece of Butter roold in Flour. When the Gravy is a good as you Would have it, season it with Salt, and then strain it off. you may omitt the Bacon if you dislike it over Leaf
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