Beef Gravy, to keep for use

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

For making the gravy

a piece of six or eight pounds ↝ Beef, ground, raw [Ground beef]
water ↝ Water, tap [Tap water]
a bunch of sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
an onion stuck with cloves ↝ Onions, raw [Vegetables and Vegetable Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
some whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]

For hash of brown meat

a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
a glass of claret

For white sauce to fowls or veal

the butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a glass of white wine ↝ Wine, white [Wine]
two spoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the yolks of four or six eggs ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (12)

Cover a piece of six or eight pounds of beef with water.
Boil it for twenty minutes or half an hour.
Take out the meat, beat it thoroughly, and cut it in pieces, to let out the gravy.
Put it again into the water, with a bunch of sweet-herbs, an onion stuck with cloves, a little salt, and some whole pepper.
Let it stew, but not boil, till the meat is quite consumed.
Pass it through a sieve, and let it stand in a cool place.
It will keep for a week, if the weather is not very hot.

To use for a hash of brown meat

Put a little butter in your frying-pan.
Shake in a little flour as it boils.
Add a glass of claret.

To use for a white sauce to fowls or veal

Melt the butter in the gravy.
Add a glass of white wine, two spoonfuls of cream, and the yolks of four or six eggs, according to the quantity of sauce required.

Original Text

Beef Gravy, to keep for use.

Cover a piece of six or eight pounds with water; boil it for twenty minutes or half an hour: then take out the meat, beat it thoroughly, and cut it in pieces, to let out the gravy. Put it again into the water, with a bunch of sweet-herbs, an onion stuck with cloves, a little salt, and some whole pepper. Let it stew, but not boil, till the meat is quite consumed; pass it through a sieve, and let it stand in a cool place. It will keep for a week, if the weather is not very hot. If you want to use this for a hash of brown meat, put a little butter in your frying-pan, shake in a little flour as it boils, and add a glass of claret: if for a white sauce to fowls or veal, melt the butter in the gravy, with a glass of white wine, two spoonfuls of cream, and the yolks of four or six eggs, according to the quantity of sauce required.

Notes

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