Rich Gravy for Hashes, Ragoots, &c.

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 120 min Total: 120 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

2 lbs. of shin of beef
1 large onion or a few shalots ↝ Onions, raw [Vegetables and Vegetable Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
a bunch of savoury herbs
2 blades of mace ↝ Spices, mace, ground [Spices and Herbs]
2 or 3 cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
4 whole allspice ↝ Spices, allspice, ground [Spices and Herbs]
1/4 teaspoonful of whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
1 slice of lean ham or bacon ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
1/2 a head of celery (when at hand) ↝ Celery, raw [Vegetables and Vegetable Products]
2 pints of boiling water ↝ Water, tap [Tap water]
salt and cayenne to taste ↝ Salt, table, iodized [Spices and Herbs]
salt and cayenne to taste ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (6)

Cut the beef into thin slices, as also the onions.
Dredge them with flour, and fry of a pale brown, but do not allow them to get black.
Pour in the boiling water, let it boil up; and skim.
Add the remaining ingredients, and simmer the whole very gently for 2 hours, or until all the juices are extracted from the meat.
Put it by to get cold, when take off all the fat.
This gravy may be flavoured with ketchup, store sauces, wine, or, in fact, anything that may give additional and suitable relish to the dish it is intended for.

Original Text

RICH GRAVY FOR HASHES, RAGOUTS, &c.

438. INGREDIENTS.—2 lbs. of shin of beef, 1 large onion or a few shalots, a little flour, a bunch of savoury herbs, 2 blades of mace, 2 or 3 cloves, 4 whole allspice, 1/4 teaspoonful of whole pepper, 1 slice of lean ham or bacon, 1/2 a head of celery (when at hand), 2 pints of boiling water; salt and cayenne to taste.

Mode.—Cut the beef into thin slices, as also the onions, dredge them with flour, and fry of a pale brown, but do not allow them to get black; pour in the boiling water, let it boil up; and skim. Add the remaining ingredients, and simmer the whole very gently for 2 hours, or until all the juices are extracted from the meat; put it by to get cold, when take off all the fat. This gravy may be flavoured with ketchup, store sauces, wine, or, in fact, anything that may give additional and suitable relish to the dish it is intended for.

Time.—Rather more than 2 hours.

Average cost, 8d. per pint.

[Illustration: PIMENTO.]

ALLSPICE.—This is the popular name given to pimento, or Jamaica pepper, known to naturalists as Eugenia pimenta, and belonging to the order of Myrtaceae. It is the berry of a fine tree in the West Indies and South America, which attains a height of from fifteen to twenty feet: the berries are not allowed to ripen, but, being gathered green, are then dried in the sun, and then become black. It is an inexpensive spice, and is considered more mild and innocent than most other spices; consequently, it is much used for domestic purposes, combining a very agreeable variety of flavours.

Notes

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