A very rich Gravy

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (13)
Instructions (6)
  1. Take a piece of lean beef, a piece of veal, and a piece of mutton, and cut them into small bits.
  2. Take a large saucepan with a cover, lay your beef at the bottom, then your mutton, then a very little piece of bacon, a slice or two of carrot, some mace, cloves, whole black and white pepper, a large onion cut in slices, a bundle of sweet-herbs, and then lay on your veal.
  3. Cover it close, and let it over a slow fire for five or seven minutes, and shake the saucepan often.
  4. Then dust some flour into it, and pour in boiling water till the meat is something more than covered.
  5. Cover your saucepan close, and let it stew till it is rich and good.
  6. Then season it to your taste with salt, and strain it off.
Original Text
A very rich Gravy. TAKE a piece of lean beef, a piece of veal, and a piece of mutton, and cut them into small bits: then take a large saucepan with a cover, lay your beef at the bottom, then your mutton, then a very little piece of bacon, a slice or two of carrot, some mace, cloves, whole black and white pepper, a large onion cut in slices, a bundle of sweet-herbs, and then lay on your veal. Cover it close, and let it over a slow fire for five or seven minutes, and shake the saucepan often. Then dust some flour into it, and pour in boiling water till the meat is something more than covered. Cover your saucepan close, and let it stew till it is rich and good. Then season it to your taste with salt, and strain it off.—This gravy will be so good as to answer most purposes.
Notes
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