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Penelope Pemberton cookbook, Dec. 19, 1716
Page 122
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Comon gravi soope Take a neck of mutton or 2 knockls of veale cut of all ye lene meat mash ye bons very well set ym one ye fier with so much water as yu think when it is boyld will make about 4 quarts, of stronge broth when it is neere anoufe slise ye meat yn cut of: thine & beat it yn put buter into ye pan & frie it as ye do veale gravi take ye gravi out of ye pan with a spoone turne it & frie it as browne as yu can yn put it to yr broth & bons thus do tel yu have fride all & put it to yr broth & let it stewe jently tell al ye goodness be gon out of ye bits yn tak a pound of lane beefe or 2 beat it well too peeses yn put neere halfe a pound of buter in ye frieinpan boyle it in ye pan tel it be browne yn lay yr beefe al over ye pan & frie it very browne & turne it & frie it browne & ye butter drid away yn take of yr stronge broth & put to it & stewe it with it & with a ladle back rube of all ye browne yu can into ye broth yu may put yt out & put more broth to it so tell all ye goodness begon strane yr broth & put all yr broth together if yu have not to much for ye dish yu intend if yu have lave out of yt yt hath
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Comon gravi soope Take a neck of mutton or 2 knockls of veale cut of all ye lene meat mash ye bons very well set ym one ye fier with so much water as yu think when it is boyld will make about 4 quarts, of stronge broth when it is neere anoufe slise ye meat yn cut of: thine & beat it yn put buter into ye pan & frie it as ye do veale gravi take ye gravi out of ye pan with a spoone turne it & frie it as browne as yu can yn put it to yr broth & bons thus do tel yu have fride all & put it to yr broth & let it stewe jently tell al ye goodness be gon out of ye bits yn tak a pound of lane beefe or 2 beat it well too peeses yn put neere halfe a pound of buter in ye frieinpan boyle it in ye pan tel it be browne yn lay yr beefe al over ye pan & frie it very browne & turne it & frie it browne & ye butter drid away yn take of yr stronge broth & put to it & stewe it with it & with a ladle back rube of all ye browne yu can into ye broth yu may put yt out & put more broth to it so tell all ye goodness begon strane yr broth & put all yr broth together if yu have not to much for ye dish yu intend if yu have lave out of yt yt hath
Szathmary Culinary Manuscripts and Cookbooks
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