Baron Liebeg’s Beef Gravy

Most excellent for hashes, minces, and other dishes made of cold meat

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

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For particulars of this most useful receipt, for extracting all its juices from fresh meat of every kind in the best manner, the cook is referred to the first part of the chapter on soups. The preparation, for which minute directions are given there, if poured on a few bit