221. COMMON GRAVY

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
thin slices of beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
slices of onions ↝ Onions, raw [Vegetables and Vegetable Products]
six pounds of gravy beef cut into thick slices ↝ Gravy, beef [Dips, gravies, other sauces]
any trimmings of meat there may be to spare
a quart of common broth
common broth or water
common broth or water ↝ Water, tap [Tap water]
two carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
two heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
six cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
two blades of mace ↝ Spices, mace, ground [Spices and Herbs]
a few peppercorns
a spoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
three whites of eggs ↝ Egg, white only, raw [Eggs and omelets]
a little spring water ↝ Water, tap [Tap water]

Instructions (5)

Spread the bottom of a middle-sized stewpan with butter, and cover it with thin slices of beef suet; place some slices of onions over this; then add six pounds of gravy beef cut into thick slices, and any trimmings of meat there may be to spare; moisten with a quart of common broth, and set the stewpan over a brisk stove-fire to boil.
When the broth is reduced to glaze, slacken the heat of the stove, by partially smothering it with ashes; and allow the gravy to acquire a deep red brown colour.
Then fill the stewpan up with common broth or water, garnish with two carrots, two heads of celery, six cloves, two blades of mace, and a few peppercorns, and, if the gravy has been filled up with water, add a spoonful of salt.
Put the gravy to boil on the stove-fire, skim it thoroughly, then remove it to the side to continue gently boiling for about three hours.
Next, strain it through a broth-cloth into another stewpan, and proceed immediately to clarify it in the following manner: whisk up three whites of eggs with a little spring water, and after having removed all the grease from the surface of the gravy, incorporate the whites of eggs in with it; whisk it over the stove-fire until it is nearly boiling, and then set it to simmer by the side for a quarter of an hour, and strain it through a broth-cloth into a basin for use.

Original Text

221. COMMON GRAVY.
SPREAD the bottom of a middle-sized stewpan with butter, and
cover it with thin slices of beef suet; place some slices of onions
over this; then add six pounds of gravy beef cut into thick slices,
and any trimmings of meat there may be to spare; moisten with a
quart of common broth, and set the stewpan over a brisk stove-fire
to boil. When the broth is reduced to glaze, slacken the heat of
the stove, by partially smothering it with ashes; and allow the gravy
to acquire a deep red brown colour; then fill the stewpan up with
common broth or water, garnish with two carrots, two heads of
celery, six cloves, two blades of mace, and a few peppercorns, and, if
the gravy has been filled up with water, add a spoonful of salt.
Put the gravy to boil on the stove-fire, skim it thoroughly, then
remove it to the side to continue gently boiling for about three
hours; next, strain it through a broth-cloth into another stewpan,
and proceed immediately to clarify it in the following manner:
whisk up three whites of eggs with a little spring water, and
after having removed all the grease from the surface of the gravy,
incorporate the whites of eggs in with it; whisk it over the stove-fire
until it is nearly boiling, and then set it to simmer by the side for
a quarter of an hour, and strain it through a broth-cloth into a
basin for use.

Notes

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