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James Doak cookbook: The art of cookery, circa 1760s

Page 47

Flour in. and have ready Some boiling Water, pour it in till you Cover the meat and something more. Cover it Close, and let it stew till it is quite rich and good; then season it to your taste wth Salt, and then strain it off. this Will do for most any thing —
To make gravy for Soops, &c
Take a leg of Beet. cut & hack it. put it into a large Earthen pan; put to it a Bundle of Sweet Herbs, 2 onions stuck wth a few Cloves, a Blade or 2 of mace, a piece of Carrot, A Spoon full of Whole Peper Black & White, and a quart of Stale Beer. Cover it wth Watter. tye the Pot down close with Brown Paper rubbed with Butter, Send it to the Oven and let it be Well backed. When it Comes home, strain it through a coarse Sieve; lay the meat in a Clean dish as you strain it, and keep it for use. it is a fine thing in a [Hay?] and Will serve for Gravy thickend with a piece of Butter, red Wine, Catchup; or What ever you have a mind to put in: and is always

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Flour in. and have ready Some boiling Water, pour it in till you Cover the meat and something more. Cover it Close, and let it stew till it is quite rich and good; then season it to your taste wth Salt, and then strain it off. this Will do for most any thing — To make gravy for Soops, &c Take a leg of Beet. cut & hack it. put it into a large Earthen pan; put to it a Bundle of Sweet Herbs, 2 onions stuck wth a few Cloves, a Blade or 2 of mace, a piece of Carrot, A Spoon full of Whole Peper Black & White, and a quart of Stale Beer. Cover it wth Watter. tye the Pot down close with Brown Paper rubbed with Butter, Send it to the Oven and let it be Well backed. When it Comes home, strain it through a coarse Sieve; lay the meat in a Clean dish as you strain it, and keep it for use. it is a fine thing in a [Hay?] and Will serve for Gravy thickend with a piece of Butter, red Wine, Catchup; or What ever you have a mind to put in: and is always