Beef Gravy (No. 186)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Yield
2.0 quarts
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (26)
Strong savoury Gravy (No. 188), alias “Brown Sauce,” alias “Grand Espagnol.”
Instructions (15)
  1. Cover the bottom of a stew-pan that is well tinned and quite clean, with a slice of good ham, or lean bacon, four or five pounds of gravy beef cut into half-pound pieces, a carrot, an onion with two cloves stuck in it, and a head of celery;
  2. put a pint of broth or water to it, cover it close, and set it over a moderate fire till the water is reduced to as little as will just save the ingredients from burning;
  3. then turn it all about, and let it brown slightly and equally all over;
  4. then put in three quarts of boiling water;
  5. when it boils up, skim it carefully, and wipe off with a clean cloth what sticks round the edge and inside of the stew-pan, that your gravy may be delicately clean and clear.
  6. Set it by the side of a fire, where it will stew gently (to keep it clear, and that it may not be reduced too much) for about four hours:
  7. if it has not boiled too fast, there should be two quarts of good gravy;
  8. strain through a silk, or tamis-sieve;
  9. take very particular care to skim it well, and set it in a cold place.
Strong savoury Gravy (No. 188), alias “Brown Sauce,” alias “Grand Espagnol.”
  1. Take a stew-pan that will hold four quarts, lay a slice or two of ham or bacon (about a quarter of an inch thick) at the bottom (undressed is the best), and two pounds of beef or veal, a carrot, a large onion with four cloves stuck in it, one head of celery, a bundle of parsley, lemon-thyme, and savoury, about as big round as your little finger, when tied close, a few leaves of sweet basil (one bay-leaf, and an eschalot, if you like it), a piece of lemon-peel, and a dozen corns of allspice;
  2. pour on this half a pint of water, cover it close, and let it simmer gently on a slow fire for half an hour, in which time it will be almost dry;
  3. watch it very carefully, and let it catch a nice brown colour;
  4. turn the meat, &c. let it brown on all sides;
  5. add three pints of boiling water, and boil for a couple of hours.
  6. It is now rich gravy.
Original Text
Beef Gravy.194-*—(No. 186.) Cover the bottom of a stew-pan that is well tinned and quite clean, with a slice of good ham, or lean bacon, four or five pounds of gravy beef cut into half-pound pieces, a carrot, an onion with two cloves stuck in it, and a head of celery; put a pint of broth or water to it, cover it close, and set it over a moderate fire till the water is reduced to as little as will just save the ingredients from burning; then turn it all about, and let it brown slightly and equally all over; then put in three quarts of boiling water;194-† when it boils up, skim it carefully, and wipe off with a clean cloth what sticks round the edge and inside of the stew-pan, that your gravy may be delicately clean and clear. Set it by the side of a fire, where it will stew gently (to keep it clear, and that it may not be reduced too much) for about four hours: if it has not boiled too fast, there should be two quarts of good gravy; strain through a silk, or tamis-sieve; take very particular care to skim it well, and set it in a cold place. Strong savoury Gravy (No. 188), alias “Brown Sauce,” alias “Grand Espagnol.” Take a stew-pan that will hold four quarts, lay a slice or two of ham or bacon (about a quarter of an inch thick) at the bottom (undressed is the best), and two pounds of beef or veal, a carrot, a large onion with four cloves stuck in it, one head of celery, a bundle of parsley, lemon-thyme, and savoury, about as big round as your little finger, when tied close, a few leaves of sweet basil (one bay-leaf, and an es[195]chalot, if you like it), a piece of lemon-peel, and a dozen corns of allspice;195-* pour on this half a pint of water, cover it close, and let it simmer gently on a slow fire for half an hour, in which time it will be almost dry; watch it very carefully, and let it catch a nice brown colour; turn the meat, &c. let it brown on all sides; add three pints of boiling water,195-† and boil for a couple of hours. It is now rich gravy. To convert it into
Notes
—