Gravy for Turkey, Fowl or Ragoo

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Yield
1.0 pint
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (7)
  1. Cut and hack the beef well, then flour it well.
  2. Put a piece of butter as big as a hen's egg in a stew-pan.
  3. When the butter is melted, put in the beef.
  4. Fry the beef on a sudden a little brown.
  5. Pour in three pints of boiling water, a bundle of sweet herbs, two or three blades of mace, three or four cloves, twelve whole pepper-corns, a little bit of carrot, and a little piece of crust of bread toasted brown.
  6. Cover it close, and let it boil till there is about a pint or less.
  7. Season it with salt, and strain it off.
Original Text
Gravy for Turkey, Fowl or Ragoo. TAKE a pound of lean beef, cut and hack it well, then flour it well, put a piece of butter as big as a hen's egg in a stew-pan; when it is melted, put in your beef, fry it on a sudden a little brown, then pour in three pints of boiling water, and a bundle of sweet herbs, two or three blades of mace, three or four cloves, twelve whole pepper-corns, a little bit of carrot, a little piece of crust of bread toasted brown; cover it close, and let it boil till there is about a pint or less; then season it with salt, and strain it off.
Notes
—