The Spaniard’s Garlic Gravy (No. 311)

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 (12)

a pound and a half of veal or beef ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a couple of carrots split ↝ Carrots, raw [Vegetables and Vegetable Products]
four cloves of garlic sliced ↝ Garlic, raw [Vegetables and Vegetable Products]
a quarter pound of sliced ham ↝ Ham [Cold cuts and cured meats]
a large spoonful of water ↝ Water, tap [Tap water]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
a quart of broth ↝ Soup, broth [Soups, broth-based]
a bunch of sweet herbs
a couple of cloves bruised ↝ Garlic, raw [Vegetables and Vegetable Products]
a lemon ↝ Lemon, raw [Citrus fruits]

references

Instructions (5)

Slice a pound and a half of veal or beef, pepper and salt it, lay it in a stew-pan with a couple of carrots split, and four cloves of garlic sliced, a quarter pound of sliced ham, and a large spoonful of water.
Set the stew-pan over a gentle fire, and watch when the meat begins to stick to the pan; when it does, turn it, and let it be very well browned (but take care it is not at all burned).
Dredge it with flour, and pour in a quart of broth, a bunch of sweet herbs, a couple of cloves bruised, and slice in a lemon.
Set it on again, and let it simmer gently for an hour and a half longer.
Take off the fat, and strain the gravy from the ingredients, by pouring it through a napkin, straining, and pressing it very hard.

Original Text

The Spaniard’s Garlic Gravy.—(No. 311. See also No. 272.)

Slice a pound and a half of veal or beef, pepper and salt it, lay it in a stew-pan with a couple of carrots split, and four cloves of garlic sliced, a quarter pound of sliced ham, and a large spoonful of water; set the stew-pan over a gentle fire, and watch when the meat begins to stick to the pan; when it does, turn it, and let it be very well browned (but take care it is not at all burned); then dredge it with flour, and pour in a quart of broth, a bunch of sweet herbs, a couple of cloves bruised, and slice in a lemon; set it on again, and let it simmer gently for an hour and a half longer; then take off the fat, and strain the gravy from the ingredients, by pouring it through a napkin, straining, and pressing it very hard.

Obs.—This, it is said, was the secret of the old Spaniard, who kept the house called by that name on Hampstead Heath.

Those who love garlic, will find it an extremely rich relish.

Notes

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