Good Beef or Veal Gravy

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 (11)
Instructions (11)
  1. Lightly fry flour in a bit of good butter.
  2. Add beef or veal and fry lightly.
  3. Drain the meat well from the fat and place it into a small thick stewpan or iron saucepan.
  4. Pour a quart of boiling water over the meat.
  5. Add a large mild onion, sliced and delicately fried (drained on a sieve), a sliced carrot, a small bunch of thyme and parsley, a blade of mace, and a few peppercorns.
  6. Season with salt.
  7. Stew gently for three hours or more.
  8. Pass the gravy through a sieve into a clean pan.
  9. When the gravy is quite cold, clear it entirely from fat.
  10. Heat as much gravy as is wanted for the table.
  11. If the gravy is not sufficiently thick, stir in arrow-root mixed with mushroom catsup until desired thickness is reached.
Original Text
GOOD BEEF OR VEAL GRAVY. (ENGLISH RECEIPT.) Flour and fry lightly in a bit of good butter a couple of pounds of either beef or veal; drain the meat well from the fat, and lay it into a small thick stewpan or iron saucepan; pour to it a quart of boiling water; add, after it has been well skimmed and salted, a large mild onion sliced, very delicately fried, and laid on a sieve to drain, a carrot also sliced, a small bunch of thyme and parsley, a blade of mace, and a few peppercorns; stew these gently for three hours or more, pass the gravy through a sieve into a clean pan, and when it is quite cold clear it entirely from fat, heat as much as is wanted for table, and if not sufficiently thick stir into it from half to a whole teaspoonful of arrow-root mixed with a little mushroom catsup. Beef or veal, 2 lbs.; water, 2 pints; fried onion, 1 large; carrot, 1; small bunch of herbs; salt, 1 small teaspoonful or more; mace, 1 blade; peppercorns, 20: 3 to 3-1/2 hours.
Notes
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