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Sliced Meat with Gravy


When there are a few slices left from a roast, put them in a frying-pan with some of the gravy left also, and heat; serve with parsley around.

If there is not gravy, take a little boiling water, add a little salt, pepper, and half-teaspoonful of minced onion, and as much chopped parsley. Lay in the meat in the frying-pan, cover, and let it simmer, turning occasionally. A few drops of Kitchen Bouquet will improve this; it is a brown sauce which comes in small bottles.


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A Little Cook Book for a Little Girl (1905).

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