A Good Brown Gravy

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take Half a Pint of Small Beer, or Ale that is not bitter, and Half a Pint of Water, an Onion cut small, a little Bit of Lemon-peel cut small, three Cloves, a Blade of Mace, some whole Pepper, a Spoonful of Mushroom-pickle, a Spoonful of Wallnut-pickle, a Spoonful of Ketchup, and Anchovy; first put a Piece of Butter into a Sauce-pan, as big as a Hen’s Egg, when it is melted shake in a little Flour, and let it be a little brown; then by degrees stir in the above Ingredients, and let it boil a quarter of an Hour, then strain it, and it is fit for Fish or Roots.