A rich Gravy

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 12 days ago
Not a recipe
No
Ingredients (20)
Gravy Base
Optional additions
For richness
For jelly gravy
Instructions (14)
  1. Cut beef in thin slices.
  2. Slice onions thin, and flour both.
  3. Fry the floured beef and onions to a light pale brown, ensuring they do not burn.
  4. Place the fried beef and onions into a stewpan.
  5. Pour boiling water onto the browning left in the frying pan, boil it up, and then pour this liquid over the meat in the stewpan.
  6. Add a bunch of parsley, thyme, savory, a small bit of knotted marjorum, and the same of tarragon.
  7. Add mace, Jamaica peppers, black peppers, a clove or two, and a bit of ham or gammon.
  8. Simmer until all the juices from the meat have been extracted.
  9. Skim the moment it boils and frequently thereafter.
Optional additions
  1. If the gravy is intended for hare or stewed fish, add anchovy.
For richness
  1. Add well-soaked and scoured shankbones of mutton for improved richness.
For jelly gravy
  1. For jelly gravy for cold pies, draw it without frying.
  2. Relish the gravy and make it quite clean by running it through a flannel bag.
  3. To achieve a jelly consistency, boil shanks, knuckle, or feet with the bones.
Original Text
A rich Gravy. Cut beef in thin slices, according to the quantity wanted: slice onions thin, and flour both: fry them of a light pale brown, but on no account suffer them to go black: put them into a stewpan, and pouring boiling water on the browning in the fryingpan, boil it up, and pour on the meat. Put to it a bunch of parsley, thyme, savory, and a small bit of knotted marjorum, and the same of tarragon, some mace, Jamaica and black peppers, a clove or two, and a bit of ham or gammon. Simmer till you have all the juices of the meat; and be sure to skim the moment it boils, and frequently after. If for a hare, or stewed fish, anchovy should be added. The shankbones of mutton are a great improvement to the richness of the gravy; being first well soaked, and scoured clean. Note. Jelly gravy for cold pies should be brown or white, as the meat or fowl is. It must be drawn without frying, relished, and made quite clean, by running it through a flannel bag. To give it the consistence of jelly, shanks, or knuckle, or feet, should be boiled with the bones.
Notes
—