Gravy
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 1 1/2 rasher bacon
- veal, mutton, or beef
- onions
- turnips
- carrots
- celery
- thyme
- allspice
- water
- boiling water
- salt
- pepper
Instructions
- Take a rasher or two of bacon and lay it at the bottom of a stew pan, putting either veal, mutton, or beef, cut in slices, over it.
- Then add some sliced onions, turnips, carrots, celery, a little thyme, and alspice.
- Put in a little water and set it on the fire, stewing till it be brown at the bottom, which you will know from the pan's hissing.
- Then pour boiling water over it, and stew it an hour and a half; but the time must be regulated by the quantity.
- Season it with salt and pepper.