Gravy for Roast Meat, Steaks, and Poultry

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

For the gravy base

slices of chuck beef ↝ Beef, steak, chuck [Beef, excludes ground]
veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
lean ham ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
a carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
a bunch of parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
a few whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a little mace ↝ Spices, mace, ground [Spices and Herbs]

For thinning and seasoning

water or beef stock ↝ Water, tap [Tap water]
salt ↝ Salt, table, iodized [Spices and Herbs]
liquid of colour

Instructions (11)

Cut slices of chuck beef, veal, and lean ham.
Pare onions, turnips, a carrot, and cut them with celery.
Add a bunch of parsley and thyme, a few whole pepper, and a little mace.
Put all the ingredients into a stewpan.
Set them over a moderate fire and sweat down till the liquor becomes of a light brown colour, being careful not to let it burn.
Discharge it with water or beef stock.
Season to the palate with salt.
If required, add a little liquid of colour.
Let it simmer till the meat is perfectly done.
Skim it free from fat.
Strain it through a tamis cloth.

Original Text

Gravy for Roast Meat, Steaks, and Poultry.

Cut slices of chuck beef, veal, and lean ham; pare onions, turnips, a carrot, and cut them with celery; then add a bunch of parsley and thyme, a few whole pepper, and a little mace. Put all the ingredients into a stewpan, set them over a moderate fire, sweat down till the liquor becomes of a light brown colour, and be careful not to let it burn. Discharge it with water or beef stock, season to the palate with salt, and, if required, add a little liquid of colour. Let it simmer till the meat is perfectly done, skim it free from fat, and strain it through a tamis cloth.

Notes

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