Recipes > Sauces & Spreads > Gravies > Brown Gravy

Brown Gravy


  • 2 ounces of butter
  • 2 large onions
  • 2 pounds of shin of beef
  • 2 small slices of lean bacon (if at hand)
  • salt and whole pepper to taste
  • 3 cloves
  • 2 quarts of water

For thickening

  • 2 ounces of butter
  • 3 ounces of flour


Put the butter into a stewpan; set this on the fire, throw in the onions cut in rings, and fry them a light brown; then add the beef and bacon, which should be cut into small square pieces; season, and pour in a teacupful of water; let it boil for about ten minutes, or until it is of a nice brown colour, occasionally stirring the contents. Now fill up with water in the above proportion; let it boil up, when draw it to the side of the fire to simmer very gently for 1 1/2 hour; strain, and when cold, take off all the fat. In thickening this gravy, melt 3 oz. of butter in a stewpan, add 2 oz. of flour, and stir till of a light-brown colour; when cold, add it to the strained gravy, and boil it up quickly. This thickening may be made in larger quantities, and kept in a stone jar for use when wanted.

Time: Altogether, 2 hours.


The Book of Household Management (1861).


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