Gravy for Turkey, Fowl, or Ragoo

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a Pound of lean Beef, cut and hack it well; then flour it well, put a Piece of Butter as big as a Hen’s Egg, in a Stew-pan; when it is melted, put in your Beef, fry it on all Sides a little brown, then pour in three Pints of boiling Water, and a Bundle of Sweet Herbs, two or three Blades of Mace, three or four Cloves, twelve whole Pepper-corns; a little Bit of Carrot, a little Piece of Crust of Bread toasted brown. Cover it close, and let it boil till there is about a Pint or less; then season it with Salt, and strain it off.