Gravy Soup

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

Source: The Book of Household Management
Time: Cook: 360 min Total: 420 min
Yield: 14.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (19)

6 lbs. of shin of beef
a knuckle of veal weighing 5 lbs. ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a few pieces or trimmings ↝ Ostrich, tip trimmed, raw [Poultry Products]
2 slices of nicely-flavoured lean, ham
1/4 lb. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 onions ↝ Onions, raw [Vegetables and Vegetable Products]
2 carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
1 turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
nearly a head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
1 blade of mace ↝ Spices, mace, ground [Spices and Herbs]
6 cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a hunch of savoury herb with endive ↝ Endive, raw [Vegetables and Vegetable Products]
seasoning of salt and pepper to taste ↝ Salt, table, iodized [Spices and Herbs]
3 lumps of sugar ↝ Sugar, NFS [Sugars and honey]
5 quarts of boiling soft water ↝ Water, tap [Tap water]

Flavoring

ketchup ↝ Ketchup [Tomato-based condiments]
Leamington sauce (see SAUCES) ↝ Sauce, NFS [Dips, gravies, other sauces]
Harvey's sauce
a little soy ↝ Soy meal, defatted, raw [Legumes and Legume Products]

Instructions (6)

Slightly brown the meat and ham in the butter, but do not let them burn.
When this is done, pour to it the water, and as the scum rises, take it off.
When no more appears, add all the other ingredients, and let the soup simmer slowly by the fire for 6 hours without stirring it any more from the bottom.
Take it off, and let it settle.
Skim off all the fat you can, and pass it through a tammy.
When perfectly cold, you can remove all the fat, and leave the sediment untouched, which serves very nicely for thick gravies, hashes, &c.

Original Text

GRAVY SOUP.

169. INGREDIENTS.—6 lbs. of shin of beef, a knuckle of veal weighing 5 lbs., a few pieces or trimmings, 2 slices of nicely-flavoured lean, ham; 1/4 lb. of butter, 2 onions, 2 carrots, 1 turnip, nearly a head of celery, 1 blade of mace, 6 cloves, a hunch of savoury herb with endive, seasoning of salt and pepper to taste, 3 lumps of sugar, 5 quarts of boiling soft water. It can be flavoured with ketchup, Leamington sauce (see SAUCES), Harvey's sauce, and a little soy.

Mode.—Slightly brown the meat and ham in the butter, but do not let them burn. When this is done, pour to it the water, and as the scum rises, take it off; when no more appears, add all the other ingredients, and let the soup simmer slowly by the fire for 6 hours without stirring it any more from the bottom; take it off, and let it settle; skim off all the fat you can, and pass it through a tammy. When perfectly cold, you can remove all the fat, and leave the sediment untouched, which serves very nicely for thick gravies, hashes, &c.

Time.—7 hours. Average cost, 1s. per quart.

Seasonable all the year.

Sufficient for 14 persons.

ENDIVE.—This plant belongs to the acetarious tribe of vegetables, and is supposed to have originally come from China and Japan. It was known to the ancients; but was not introduced to England till about the middle of the 16th century. It is consumed in large quantities by the French, and in London,—in the neighbourhood of which it is grown in abundance;—it is greatly used as a winter salad, as well as in soups and stews.

HARE SOUP.

Notes

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