Gravy that will keep a week

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (9)
  1. Cut thin lean beef.
  2. Put it in a fryingpan without any butter.
  3. Set it on a fire covered, but take care it does not burn.
  4. Let it stay till all the gravy that comes out of the meat be dried up into it again.
  5. Then put as much water as will cover the meat, and let that stew away.
  6. Then put to the meat a small quantity of water, herbs, onions, spice, a bit of lean ham.
  7. Simmer till it is rich.
  8. Keep it in a cool place.
  9. Remove the fat only when going to be used.
Original Text
To draw Gravy that will keep a week. Cut thin lean beef: put it in a fryingpan without any butter: set it on a fire covered, but take care it does not burn: let it stay till all the gravy that comes out of the meat be dried up into it again; then put as much water as will cover the meat, 103and let that stew away. Then put to the meat a small quantity of water, herbs, onions, spice, a bit of lean ham: simmer till it is rich, then keep it in a cool place. Remove the fat only when going to be used.
Notes
—