Mutton Gravy for Venison or Hare (No. 347)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Yield
0.75 pint
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Gravy Base
Alternative Gravy
Queen's Gravy of Mutton
Instructions (12)
  1. Cut a scrag of mutton in pieces.
  2. Broil it a little brown.
  3. Put it into a clean stew-pan, with a quart of boiling water.
  4. Cover it close, and let it simmer gently for an hour.
  5. Uncover the stew-pan, and let it reduce to three-quarters of a pint.
  6. Pour it through a hair-sieve.
  7. Take the fat off, and send it up in a boat.
  8. Season it with a little salt, that it may not overpower the natural flavour of the meat.
  9. Colour it with a very little of No. 322.
Alternative Gravy
  1. Make the unseasoned beef gravy, No. 186, in five minutes with No. 252.
Queen's Gravy of Mutton
  1. Roast a juicy leg of mutton three-quarters.
  2. Gash it in several places, and press out the juice by a screw-press.
Original Text
Mutton Gravy for Venison or Hare.—(No. 347.) The best gravy for venison is that made with the trimmings of the joint: if this is all used, and you have no undressed venison, cut a scrag of mutton in pieces; broil it a little brown; then put it into a clean stew-pan, with a quart of boiling water; cover it close, and let it simmer gently for an hour: now uncover the stew-pan, and let it reduce to three-quarters of a pint; pour it through a hair-sieve; take the fat off, and send it up in a boat. It is only to be seasoned with a little salt, that it may not overpower the natural flavour of the meat. You may colour it with a very little of No. 322. [254]N.B. Some prefer the unseasoned beef gravy, No. 186, which you may make in five minutes with No. 252. The queen’s gravy of mutton, as made by her Majesty’s “Escuyer de Cuisine,” Monsieur La Montagne. “Roast a juicy leg of mutton three-quarters; then gash it in several places, and press out the juice by a screw-press.”—From Sir Kenelm Digby’s Cookery, 18mo. London, 1669.
Notes
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