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.