Gravy for Soups, &c.

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (18)

For the gravy base

a leg of beef cut and hack it ↝ Pheasant, leg, meat only, raw [Poultry Products]
a bundle of sweet herbs
two onions stuck with a few cloves ↝ Onions, raw [Vegetables and Vegetable Products]
a blade or two of mace ↝ Spices, mace, ground [Spices and Herbs]
a piece of carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
a spoonful of whole pepper black and white ↝ Peppers, raw, NFS [Other vegetables and combinations]
a quart of stale beer
Cover it with water ↝ Water, tap [Tap water]
brown paper rubbed with butter

For thickening and flavoring the gravy

a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
red wine ↝ Wine, red [Wine]
catchup

For soup variations

peas ready boiled ↝ Peas, green, raw [Vegetables and Vegetable Products]
vermicelli ↝ Vermicelli, made from soy [Legumes and Legume Products]
a french roll ↝ Rolls, french [Baked Products]
a few truffles
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
celery stewed tender ↝ Celery, raw [Vegetables and Vegetable Products]

Instructions (12)

Cut and hack a leg of beef and put it into a large earthen pan.
Add a bundle of sweet herbs, two onions stuck with a few cloves, a blade or two of mace, a piece of carrot, a spoonful of whole pepper (black and white), and a quart of stale beer.
Cover the pan with water.
Cover the pan tightly with brown paper rubbed with butter.
Send the pan to the oven and let it be well baked.
When it comes home, drain it through a coarse sieve.
Lay the meat into a clean dish and keep it for use.

Serving Suggestions

To use for gravy, thicken with a piece of butter, red wine, catchup, or whatever you have a mind to put in.
This gravy is always ready for soups of most sorts.
If you have peas ready boiled, your soup will soon be made.
Alternatively, take some of the broth and some vermicelli, boil it together, fry a french roll and put in the middle, for good soup.
You may add a few truffles and morels, or celery stewed tender, to the soup.

Original Text

To make Gravy for Soups, &c.
TAKE a leg of beef cut and hack it, put it into a large earthen pan; put to it a bundle of sweet herbs, two onions stuck with a few cloves, a blade or two of mace, a piece of carrot, a spoonful of whole pepper black and white, and a quart of stale beer. Cover it with water, tie the pan down close with brown paper rubbed with butter, send it to the oven, and let it be well baked. When it comes home, drain it through a coarse sieve; lay the meat into a clean dish, as you drain it, and keep it for use. It is a fine thing in the house, and will serve for gravy thickened with a piece of butter, red wine, catchup, or whatever you have a mind to put in, and is always ready for soups of most sorts. If you have peas ready boiled, your soup will soon be made: or take some of the broth and some vermicelli, boil it together, fry a french roll and put in the middle, and you have good soup. You may add a few truffles and morels, or celery stewed tender, and then you are always ready.

Notes

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