To draw Mutton, Beef, or Veal Gravy

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (10)

a pound of meat, cut it very thin ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
a piece of bacon about two inches long ↝ Beef, bacon, cooked [Bacon]
some carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
a quart of boiling water ↝ Water, tap [Tap water]
some spice ↝ Spices, paprika [Spices and Herbs]
onion ↝ Onions, raw [Vegetables and Vegetable Products]
sweet herbs
a little crust of bread toasted ↝ Bread, vegetable [Yeast breads]
a little piece of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (6)

Lay a piece of bacon about two inches long, at the bottom of the stew-pan or sauce-pan, and lay the meat on it.
Lay in some carrot, and cover it close for two or three minutes.
Then pour in a quart of boiling water, some spice, onion, sweet herbs, and a little crust of bread toasted.
Let it do over a slow fire.
Thicken it with a little piece of butter rolled in flour.
When the gravy is as good as you would have it, season it with salt, and then drain it off.

Original Text

To draw Mutton, Beef, or Veal Gravy.
TAKE a pound of meat, cut it very thin, lay a piece of bacon about two inches long, at the bottom of the stew-pan or sauce-pan, and lay the meat on it. Lay in some carrot, and cover it close for two or three minutes, then pour in a quart of boiling water, some spice, onion, sweet herbs, and a little crust of bread toasted. Let it do over a slow fire, and thicken it with a little piece of butter rolled in flour. When the gravy is as good as you would have it, season it with salt, and then drain it off. You may omit the bacon, if you dislike it.

Notes

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