Gravy in Haste

Preparation info

    • Difficulty


    • Ready in

      30 min

Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

  • About


  • Meat, 1 lb.
  • 1 small onion
  • little carrot, turnip, thyme, and parsley; butter, ½ oz.
  • cloves, 6
  • corns of pepper, 12
  • water, 1 pint:


Chop fine a few bits of lean meat, a small onion, a few slices or carrot and turnip, and a little thyme and parsley; put these with half an ounce of butter into a thick saucepan, and keep them stirred until they are slightly browned; add a little spice, and water in the proportion of a pint to a pound of meat; clear the gravy from scum, let it boil half an hour, then strain it for use.