Gravy Soup

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

For the soup base

onions ↝ Onions, raw [Vegetables and Vegetable Products]
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
a quarter of a pint of bouillon ↝ Soup, chicken broth or bouillon, dry [Soups, Sauces, and Gravies]

For an old-fashioned English brown gravy-soup

beef ↝ Beef, ground, raw [Ground beef]
a pint of water to each pound of meat ↝ Water, tap [Tap water]
vegetables as above ↝ Raw vegetable, NFS [Other vegetables and combinations]
four moderate-sized ones, also fried, are to be added to every three quarts of the soup ↝ Onions, raw [Vegetables and Vegetable Products]
six ounces of fresh butter, worked up very smoothly with five of flour ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
five of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a tablespoonful of the best soy ↝ Soy meal, defatted, raw [Legumes and Legume Products]
half a pint of sherry
a little cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (20)

Put the meat with the onions and carrots into a deep stewpan with a quarter of a pint of bouillon.
Set it over a brisk fire at first.
When the broth is somewhat reduced, let it boil gently until it has taken a fine colour and forms a glaze (or jelly) at the bottom of the stewpan.
Then pour to it the proper quantity of water, and finish the soup by the preceding receipt.

Making Clear Stock (Chapter IV reference)

Pour a ladleful or two of pale but strong beef-broth to the veal.
Boil it briskly until well reduced.
Thrust a knife into the meat to let the juices escape.
Proceed more slowly and cautiously as the liquid approaches the state in which it would burn.
Allow it to take a dark amber-colour only.
Turn the meat and move it often in the liquid.
When the desired point is reached, pour in more boiling broth.
Let the pan remain off the fire for a few minutes to detach and melt the glaze.
Shake it well round before continuing the boiling.
Alternatively, make a certain quantity of deeply coloured glaze apart, and stir it into strong, clear, pale stock.

Old-fashioned English Brown Gravy-Soup

Cut beef from the bones, dredge with flour, season with pepper and salt, and fry a clear brown.
Stew for six hours (if the quantity be large) with a pint of water to each pound of meat, and vegetables as above, except onions.
Add four moderate-sized onions, also fried, to every three quarts of the soup.
After straining and clearing from fat, thicken the soup with six ounces of fresh butter, worked up very smoothly with five ounces of flour.
In twenty minutes afterwards, add a tablespoonful of the best soy, half a pint of sherry, and a little cayenne.
The soup will then be ready to serve.

Original Text

ANOTHER RECEIPT FOR GRAVY SOUP.

Instead of browning the meat in its own juices, put it with the onions and carrots, into a deep stewpan, with a quarter of a pint of bouillon, set it over a brisk fire at first, and when the broth is somewhat reduced, let it boil gently until it has taken a fine colour, and forms a 11glaze (or jelly) at the bottom of the stewpan; then pour to it the proper quantity of water, and finish the soup by the preceding receipt.[17]

17.  The juices of meat, drawn out with a small portion of liquid, as directed here, may easily be reduced to the consistency in which they form what is called glaze; for particulars of this, see Chapter IV. The best method, though perhaps not the easiest, of making the clear, amber-coloured stock, is to pour a ladleful or two of pale but strong beef-broth to the veal, and to boil it briskly until well reduced, thrusting a knife when this is done into the meat, to let the juices escape; then to proceed more slowly and cautiously as the liquid approaches the state in which it would burn. It must be allowed to take a dark amber-colour only, and the meat must be turned, and often moved in it. When the desired point is reached, pour in more boiling broth, and let the pan remain off the fire for a few minutes, to detach and melt the glaze; then shake it well round before the boiling is continued. A certain quantity of deeply coloured glaze, made apart, and stirred into strong, clear, pale stock, would produce the desired effect of this, with much less trouble.

Obs.—A rich, old-fashioned English brown gravy-soup may be made with beef only. It should be cut from the bones, dredged with flour, seasoned with pepper and salt, and fried a clear brown; then stewed for six hours, if the quantity be large, with a pint of water to each pound of meat, and vegetables as above, except onions, of which four moderate-sized ones, also fried, are to be added to every three quarts of the soup, which, after it has been strained and cleared from fat, may be thickened with six ounces of fresh butter, worked up very smoothly with five of flour. In twenty minutes afterwards, a tablespoonful of the best soy, half a pint of sherry, and a little cayenne, may be added to the soup, which will then be ready to serve.

Notes

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