To make Gravy

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Gravy base
Instructions (15)
  1. Cut beef, veal, and mutton into as small pieces as you can.
  2. Place beef in a large deep sauce-pan with a cover.
  3. Add mutton on top of the beef.
  4. Add a very little piece of bacon.
  5. Add a slice or two of carrot.
  6. Add mace, cloves, whole black and white pepper.
  7. Add a large onion cut in slices.
  8. Add a bundle of sweet herbs.
  9. Add the veal on top.
  10. Cover it close over a slow fire for six or seven minutes, shaking the sauce-pan now and then.
  11. Shake some flour in.
  12. Pour in enough boiling water to cover the meat and something more.
  13. Cover it close and let it stew till it is quite rich and good.
  14. Season to your taste with salt.
  15. Drain it off.
Original Text
To make Gravy. IF you live in the country, where you cannot always have gravy-meat, when your meat comes from the butcher's take a piece of beef, a piece of veal, and a piece of mutton: cut them into as small pieces as you can, and take a large deep sauce-pan with a cover, lay your beef at bottom, then your mutton, then a very little piece of bacon, a slice or two of carrot, some mace, cloves, whole pepper black and white, a large onion cut in slices, a bundle of sweet herbs, and then lay in your veal. Cover it close over a slow fire for six or seven minutes, shaking the sauce-pan now and then, then shaking some flour in, and have ready some boiling water; pour it in till you cover the meat and something more. Cover it close, and let it stew till it is quite rich and good; then season it to your taste with salt, and then drain it off. This will do for most things.
Notes
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