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Susan Gilbert's late nineteenth century British cookery manuscript
Page 128
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A Gravy Soup The night before you want the soup, take a large lug of Beef, and boil it with 2 onions some pepper, a little thyme, and Winter Savory and a crust of White Bread. Boil it till it is very strong then strain it into a large basin, and put it into a cool place, next day, take off the fat. For the Gravy take some slices of coarse beef, fry them with some thin slices of Bacon or butter under them, pour on a quart or 3 pints of the Broth, when the Meat if fryed very brown on both sides and make a quart of gravy, pour broth and gravy into a toss-pan, and boil it, fry some bread in shape of Dice. A Mistake in the receipt.
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A Gravy Soup The night before you want the soup, take a large lug of Beef, and boil it with 2 onions some pepper, a little thyme, and Winter Savory and a crust of White Bread. Boil it till it is very strong then strain it into a large basin, and put it into a cool place, next day, take off the fat. For the Gravy take some slices of coarse beef, fry them with some thin slices of Bacon or butter under them, pour on a quart or 3 pints of the Broth, when the Meat if fryed very brown on both sides and make a quart of gravy, pour broth and gravy into a toss-pan, and boil it, fry some bread in shape of Dice. A Mistake in the receipt.
Szathmary Culinary Manuscripts and Cookbooks
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