{"id":6256,"slug":"brown-gravy-2","title":"Brown gravy","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pound of veal bones","one carrot","one onion","a little thyme","one bay leaf","two cloves","three ounces of butter","three ounces of flour","two quarts of water","salt"],"ingredients_norm":["veal bone","carrot","onion","little thyme","bay leaf","clove","butter","flour","water","salt"],"steps":["Cut in pieces and browned in oven, with one carrot, one onion, a little thyme, one bay leaf, two cloves and three ounces of butter.","Baste well, then add three ounces of flour, allow to brown a little, and then add two quarts of water and boil for two full hours.","Season with salt, and strain.","This gravy is used as a foundation for many fancy sauces, such as sauce Madère, etc."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w124:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2c764c7e344eb1a53abb5369e14322158a3626ea923ec1d0b451b29818ffcd96","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/brown-gravy-2"}