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A Cheap Gravy for Hashes

  • 1/4 teaspoonful of salt
  • 1/4 teaspoonful of whole pepper
  • 1/4 teaspoonful of whole allspice
  • small faggot of savory herbs
  • 1/2 a head of celery
  • 1 onion
  • 1 ounce of butter
  • flour
Take bones and trimmings of the cooked joint intended for hashing, one fourth teaspoonful of salt, one fourth teaspoonful of whole pepper, one fourth teaspoonful of whole allspice, a small faggot of savory herbs, one half a head of celery, one onion, one ounce of butter, flour, sufficient water to cover the bones. Chop the bones in small pieces, and ut them in a stewpan, with the trimmings, salt, pepper, spice, herbs and celery. Cover with boiling water, and let the whole boil for two to three hours. Slice and fry the onion in the butter till it is of a plae brown, and mix in flour in the proportion of one dessertspoonful to half a pint of gravy; add the gravy made from the bones; boil for a quarter of an hour and flavor with lemon peel, anchovy sauce, walnut pickle or ketchup, pickled-onion liquor, or any store sauce that may be preferred. Strain, and the gravy will be ready for use.
Submitted by Cassyjean - Torrington, CT Oct 3, 2009 15 min 30 min 45 min


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