The Barre daily times. (Barre, Vt.) 1897-1959, 1914-10-05
he browning Of -four for rraries

the browning of -four for grayies;
First, by cooking the Hour until col
ored in the fat in which the meat was
roasted, or in the instance of gravy for
a stew. cooking little fat and -four to
gether in the saucepan before adding
water
/ Second. by adding caramel TO give the
desired color
! Third, by keeping brown rOux tmeltcd
butter and Drowned -four and using this
| for both thickening and coloring.
! The first of these methods Is the one
! in most common use. After the cook
has removed the meat from the roasting
pan to the serving dish, she pours the
surplus fat from the pan. sprinkles in
-four in quantity according TO the amount
OF gravy desired. and the thickness de-
sired. For a thick gravy she uses a
tablespoonful of -four 20 one and a half
cupfuls Of liquid-this is allowed TO
brown in the small quantity Of fat which
has been left in the roasting pan, after
which either water or stock is added
and the gravy is stirred continuously un.
I'll it boils. Add the desired seasoning
and continue 10 cook for two or three
into the gravy dish.
A very good lavoring spice may he
blended and stored in small jars or tins
This will be found useful as an ALREADY
Havoring which can be added to the
gravy for stews and made dishes
Gravy Spice fourth pound BLACK
pepper. two ounces ground ginger. one
ounce grated nutmeg. one ounce allspicc,
one ounce ground cinnamon. one fourth
ounce ground cloves. one-h halt pound salt.
Nix and stir all these ingredients very
thoroughly together then pass through
4 fine sieve. b. sure that the salt Il 4
well dried before adding il to tho spices /.
and keep closely covered SO that the .
mixture will not be affected BY the mois
ture
Caramel when added 10 sauces or
grayies. gives n rich. brown color with.
out the necessity Of going through the
process Of browning the -four and TAT to-
gether. Thus caramel can be- purcha I'D
~ small bottles. and from one half tea
spoonful 10 tcaspo0nful added 10 the
gravy while the latter IL being made. or
The caramel can b. much les expensive.
" prepared a. home a. follows.
Caramel for Browning Grayies One.
half pound sugar one cupfu water
Place the sugar ldryl IN an iron sauce.
nan ~ irving pan over a moderate heat
stir il about with = metal spoon until
he sugar melts and becomes brown or
aramelized Add the water. simmer Eve
minutes Their strain and bottle for use
A third method 81 browning rrarirs
ias bcen specified 81 b. the use of
lr0Hn rouK. and this roux deserves IS
- in more common nee than il iz
,aucfs and graties a. ordinarily made
re often omls about haif cooked Brl
sing broHn rouE this fault Is 0yef
ofne and the sauce ~ TIE gravy needs
nlv moment cooking because the
0iu has already heen thoroughly cooke
Rrovn Ro1s one haif pound huttrr
b fat one half Pound Haur snh Net
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