From: The Thorough Good Cook

Sauces: 16. Brown Gravy

Put a piece of butter, about the size of a hen's egg, into a saucepan, and when it is melted shake in a little flour, and let it brown. Then, by degrees, stir in the following ingredients: Half a pint of water and the same quantity of ale or small beer that is not bitter, an onion and a piece of lemon-peel cut small, three cloves, a blade of mace, some whole pepper, a dessertspoonful of mushroom pickle, the some quantity of catsup, and an anchovy. Let the whole boil together a quarter of an hour, then strain it off, and it will be a good sauce for various purposes.

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