Gravy for White Sauce

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

gravy base

a pound of any part of the veal, cut it into small pieces ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a quart of water ↝ Water, tap [Tap water]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
two cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a few whole pepper-corns ↝ Corn, raw [Corn]

Instructions (2)

Boil the veal in water with onion, mace, cloves, and pepper-corns.
Boil it till it is as rich as you would have it.

Original Text

Gravy for White Sauce.

TAKE a pound of any part of the veal, cut it into small pieces,
boil it in a quart of water, with an onion, a blade of mace, two
cloves, and a few whole pepper-corns. Boil it till it is as rich
as you would have it.

Notes

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