Gravy (Thickened)

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

for a Stuffed Joint or for Roast Pork


  • Bones and trimmings from the joint cold water salt


Make a stock from the bones, allowing at least 2 hr. simmering —much longer if possible. Melt the dripping and sprinkle in the flour. Brown the flour slowly until a nut brown colour. Stir in the stock, boil up and season to taste.