Sliced Meat with Gravy
Written by silambarasi on Monday, October 13th, 2008 in Gravy.
Sliced Meat with Gravy
When there are a few slices left from a roast, put them in a
frying-pan with some of the gravy left also, and heat; serve with
parsley around.
If there is not gravy, take a little boiling water, add a little
salt, pepper, and half-teaspoonful of minced onion, and as much
chopped parsley. Lay in the meat in the frying-pan, cover, and
let it simmer, turning occasionally. A few drops of Kitchen Bouquet
will improve this; it is a brown sauce which comes in small bottles.
Some of the things Margaret made for breakfast she made for lunch
or supper, too, such as frizzled beef, and scalloped eggs and
omelettes. She had some vegetables besides, such as–