A Cheap Gravy for Hashes, &c.

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
for thickening
Instructions (6)
  1. Chop the bones in small pieces, and put them in a stewpan, with the trimmings, salt, pepper, spice, herbs, and celery.
  2. Cover with boiling water, and let the whole simmer gently for 1-1/2 or 2 hours.
  3. Slice and fry the onion in the butter till it is of a pale brown, and mix it gradually with the gravy made from the bones; boil for 1/4 hour, and strain into a basin; now put it back into the stewpan.
  4. Flavour with walnut pickle or ketchup, pickled-onion liquor, or any store sauce that may be preferred.
  5. Thicken with a little butter and flour, kneaded together on a plate, and the gravy will be ready for use.
  6. After the thickening is added, the gravy should just boil, to take off the rawness of the flour.
Original Text
A CHEAP GRAVY FOR HASHES, &c. 440. INGREDIENTS.—Bones and trimmings of the cooked joint intended for hashing, 1/4 teaspoonful of salt, 1/4 teaspoonful of whole pepper, 1/4 teaspoonful of whole allspice, a small faggot of savoury herbs, 1/2 head of celery, 1 onion, 1 oz. of butter, thickening, sufficient boiling water to cover the bones. Mode.—Chop the bones in small pieces, and put them in a stewpan, with the trimmings, salt, pepper, spice, herbs, and celery. Cover with boiling water, and let the whole simmer gently for 1-1/2 or 2 hours. Slice and fry the onion in the butter till it is of a pale brown, and mix it gradually with the gravy made from the bones; boil for 1/4 hour, and strain into a basin; now put it back into the stewpan; flavour with walnut pickle or ketchup, pickled-onion liquor, or any store sauce that may be preferred. Thicken with a little butter and flour, kneaded together on a plate, and the gravy will be ready for use. After the thickening is added, the gravy should just boil, to take off the rawness of the flour. Time.—2 hours, or rather more. Average cost, 4d., exclusive of the bones and trimmings.
Notes
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