Beef Gravy for Poultry or Game

Beef Gravy for Poultry or Game...

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

One-half pound lean-beef, one-half pint cold water, one small onion, a salt-spoonful of salt, a little pepper, a tablespoonful of mushroom catsup or sauce, one-half teaspoonful of arrowroot. Cut the beef into small pieces, and put it and the water into the stew-pan. Add the onion and seasoning, and simmer gently for three hours. A short time before it is required, mix the arrowroot with a little cold water, pour into the gravy while stirring, add the mushroom catsup and allow it just to come to a boil. Strain into a tureen and serve very hot.

PLEASE NOTE: If you are using wild arrowroot, please sure of the quality of it. Please be sure it is uncontaminated by waste, pesticides, herbicides and the like.

Click here for a link to a Flickr image of Cana edulis (Arrowroot)...