CHEAP GRAVY FOR MINCED VEAL

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
1.0 pint
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
Optional flavouring
Instructions (7)
  1. Put all the ingredients into a stewpan, except the thickening and lemon-juice.
  2. Let them simmer very gently for rather more than 1 hour, or until the liquor is reduced to a pint.
  3. Strain through a hair-sieve.
  4. Add a thickening of butter and flour, and the lemon-juice.
  5. Set it on the fire, and let it just boil up.
  6. It will be ready for use.
  7. It may be flavoured with a little tomato sauce, and, where a rather dark-coloured gravy is not objected to, ketchup, or Harvey's sauce, may be added at pleasure.
Original Text
CHEAP GRAVY FOR MINCED VEAL. 443. INGREDIENTS.—Bones and trimmings of cold roast or boiled veal, 1-1/2 pint of water, 1 onion, 1/4 teaspoonful of minced lemon-peel, 1/4 teaspoonful of salt, 1 blade of pounded mace, the juice of 1/4 lemon; thickening of butter and flour. Mode.—Put all the ingredients into a stewpan, except the thickening and lemon-juice, and let them simmer very gently for rather more than 1 hour, or until the liquor is reduced to a pint, when strain through a hair-sieve. Add a thickening of butter and flour, and the lemon-juice; set it on the fire, and let it just boil up, when it will be ready for use. It may be flavoured with a little tomato sauce, and, where a rather dark-coloured gravy is not objected to, ketchup, or Harvey's sauce, may be added at pleasure. Time.—Rather more than 1 hour. Average cost, 3d.
Notes
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