DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Page 189

Brown Gravy Mrs L Hartley
Put a piece of butter, the size of an egg into a pan, when melted, shake in a little flour, & let it simmer over the fire often shaking it till it is brown, then by degrees, stir in a jill of boiling water, put to it 2 or 3 shallots, or onions, lemon peel, 2 or 3 cloves, a little mace, some whole white pepper, a spoonful of catsup, one anchovy let them simmer a quarter of an hour then strain it. It is good sauce for various dishes, but will not keep
Catchup for Gravy Mrs [Trothes?]
1 lb of anchovy's 1 quart of mushroom catchup 1 quart of port wine. 1 pint of Renish or old Hock 1 jill of vinegar 2 dozen of large shallots 1 handful of sliced horseradish, boil all these together till the anchovys are dissolved then strain it & add 1 ounce of white pepper whole, & 2 nutmeg's sliced, when cold bottle it for use, 1 spoonful of this in half a pint of melted butter makes good fish sauce always shake your bottle up when you use it. 
To Preserve Carrots.
Take carrots when quite young & boil them a little, peel & cut them in pieces, them make a thin syrup, when cold put them into it, & give them a simmer over the fire with a quantity of ginger sliced, the next day thicken your syrup and give them another boil.

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Brown Gravy Mrs L Hartley Put a piece of butter, the size of an egg into a pan, when melted, shake in a little flour, & let it simmer over the fire often shaking it till it is brown, then by degrees, stir in a jill of boiling water, put to it 2 or 3 shallots, or onions, lemon peel, 2 or 3 cloves, a little mace, some whole white pepper, a spoonful of catsup, one anchovy let them simmer a quarter of an hour then strain it. It is good sauce for various dishes, but will not keep Catchup for Gravy Mrs [Trothes?] 1 lb of anchovy's 1 quart of mushroom catchup 1 quart of port wine. 1 pint of Renish or old Hock 1 jill of vinegar 2 dozen of large shallots 1 handful of sliced horseradish, boil all these together till the anchovys are dissolved then strain it & add 1 ounce of white pepper whole, & 2 nutmeg's sliced, when cold bottle it for use, 1 spoonful of this in half a pint of melted butter makes good fish sauce always shake your bottle up when you use it. To Preserve Carrots. Take carrots when quite young & boil them a little, peel & cut them in pieces, them make a thin syrup, when cold put them into it, & give them a simmer over the fire with a quantity of ginger sliced, the next day thicken your syrup and give them another boil.