Veal Gravy (No. 192)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (1)
  1. Proceed as directed for the beef gravy (No. 186), but watch the time of putting in the water; if this is poured in too soon, the gravy will not have its true flavour, if it be let alone till the meat sticks too much to the pan, it will catch too brown a colour.
Original Text
Veal Gravy.—(No. 192.) About three pounds of the nut of the leg of veal, cut into[196] half-pound slices, with a quarter of a pound of ham in small dice; proceed as directed for the beef gravy (No. 186), but watch the time of putting in the water; if this is poured in too soon, the gravy will not have its true flavour, if it be let alone till the meat sticks too much to the pan, it will catch too brown a colour.
Notes
—