Brown Gravy without Meat is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of making a gravy by by colouring a vegetable stock with beer and thickening with a flour and butter roux. The full recipe is presented here and I hope you enjoy this classic British version of: Brown Gravy without Meat.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BROWN GRAVY WITHOUT MEAT.
437. INGREDIENTS.—2 large onions, 1 large carrot, 2 oz. of butter, 3 pints of boiling water, 1 bunch of savoury herbs, a wineglassful of good beer; salt and pepper to taste.
Mode.—Slice, flour, and fry the onions and carrots in the butter until of a nice light-brown colour; then add the boiling water and the remaining ingredients; let the whole stew gently for about an hour; then strain, and when cold, skim off all the fat. Thicken it in the same manner as recipe No. 436, and, if thought necessary, add a few drops of colouring No. 108.
Time.—1 hour. Average cost, 2d. per pint.
Note.—The addition of a small quantity of mushroom ketchup or Harvey's sauce very much improves the flavour of this gravy.
Modern Redaction
Ingredients:
2 large onions, sliced
2 tbsp plain flour
1 large carrot, thinly sliced
60g butter
1.8l water, boiling
1 bunch savoury herbs
300ml good-quality beer
salt and freshly-ground black pepper, to taste
60g butter
90g plain flour
Method:
Melt the butter in a pan, flour the onions then add to the pan along with the carrots. Cook for about 8 minutes, or until the onions are golden brown then stir in the boiling water and add all the remaining ingredients. Bring to a simmer, cover and cook gently for about 60 minutes.
When done, strain the liquid then set aside in a bowl to cool. When completely cold skim off the surface fat.
In a separate pan melt the 60g butter. Scatter the flour over the top then stir to form a roux. Keep cooking, stirring constantly, for a few minutes, until the flour has browned then work in the cold beer stock until smooth. Bring to a boil, cook until thickened as desired then serve (if the gravy is not sufficiently dark for your liking, add a little browning).
