TO BROWN FLOUR FOR GRAVY
Put some flour in a dutch-oven and set it over some hot coals; keep
stirring it until it is of a light-brown color; in this way several
pounds can be done at once, and kept in a jar covered; and is very
convenient to thicken brown soups and gravies with.
Drawn Butter.
Put half a pint of water in a skillet; rub a quarter of a pound of
butter in a large spoonful of flour; when the water boils, stir it in
and let it boil a few minutes, season it with parsley, chopped fine.
Stuffing or Dressing.
Stuffing for poultry is made of bread and butter, an egg, salt, pepper,
chopped parsley or thyme, mixed together; if the bread is dry, it should
have a little boiling water poured on it.
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