The addition of young vegetables,
too, and especially of asparagus, will convert it into superior spring-
Boup ; but they, likewise, must be separately cooked.
ANOTHER RECEIPT FOR GRAVY SOUP.
Instead of browning the meat in its own juices, put it with the onions
and carrots, into a deep stewpan, with a quarter of a pint of bouillon ,
set it over a brisk fire at first, and when the broth is somewhat re-
duced, let it boil gently until it has taken a fine colour, and forms a
CHAP. I.]
SOUPS*
11
glaze (or jelly) at the bottom of the stewpan ; then pour to it the pro-
per quantity of water, and finish the soup by the preceding receipt.*
Obs. — A rich, old-fashioned English brown gravy-soup may be made
with beef only. It should be cut from the bones, dredged with flour,
seasoned with pepper and salt, and fried a clear brown ; then stewed for
six hours, if the quantity be large, with a pint of water to each pound
of meat, and vegetables as above, except onions, of which four mode-
rate-sized ones, also fried, are to be added to every three quarts of
the soup, which, after it has been strained and cleared from fat, may
be thickened with six ounces of fresh butter, worked up very smoothly
with five of flour. In twenty minutes afterwards, a tablespoonful of
the best soy, half a pint of sherry, and a little cayenne✪ Gravy Soup, may be added
to the soup, which will then be ready to serve.
CHEAP, CLEAR GRAVY SOUP.
The shin or leg of beef, if not large or coarse, will answer extremely
well for this soup, and afford at the same time a highly economical
dish of boiled meat, which will be found very tender, and very palat-
able also, if it be served with a sauce of some piquancy. From about
ten pounds of the meat let the butcher cut evenly off five or six from
the thick fleshy part, and again divide the knuckle, that the whole
may lie compactly in the vessel in which it is to be stewed. Pour in
three quarts of cold water, and when it has been brought slowly to
boil, and been well skimmed, as directed for bouillon (Page 8), throw
in an ounce and a half of salt, half a large teaspoonful of pepper-
corns, eight cloves, two blades of mace, a faggot of savoury herbs, a
couple of small carrots, and the heart of a root of celery ; to these add
a mild onion or not, at choice. When the whole has stewed very
softly for four hours, probe the larger bit of beef, and if quite tender,
lift it out for table ; let the soup be simmered from two to three hours
longer, and then strain it through a fine sieve, into a clean pan.
When it is perfectly cold, clear off every particle of fat ; heat a couple
of quarts, stir in, when it boils, half an ounce of sugar, a small table-
spoonful of good soy, and twice as much of Harvey’s sauce✪ Cheap, Clear Gravy Soup, or instead
of this, of clear and fine mushroom catsup. If carefully made, the
Page 38 · 2 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The addition of young vegetables, too, and especially of asparagus, will convert it into superior spring- soup ; but they, likewise, must be separately cooked.
ANOTHER RECEIPT FOR GRAVY SOUP.
Instead of browning the meat in its own juices, put it with the onions and carrots, into a deep stewpan, with a quarter of a pint of bouillon , set it over a brisk fire at first, and when the broth is somewhat reduced, let it boil gently until it has taken a fine colour, and forms a
glaze (or jelly) at the bottom of the stewpan ; then pour to it the proper quantity of water, and finish the soup by the preceding receipt.*
Obs. — A rich, old-fashioned English brown gravy-soup may be made with beef only. It should be cut from the bones, dredged with flour, seasoned with pepper and salt, and fried a clear brown ; then stewed for six hours, if the quantity be large, with a pint of water to each pound of meat, and vegetables as above, except onions, of which four moderate-sized ones, also fried, are to be added to every three quarts of the soup, which, after it has been strained and cleared from fat, may be thickened with six ounces of fresh butter, worked up very smoothly with five of flour. In twenty minutes afterwards, a tablespoonful of the best soy, half a pint of sherry, and a little cayenne, may be added to the soup, which will then be ready to serve.
CHEAP, CLEAR GRAVY SOUP.
The shin or leg of beef, if not large or coarse, will answer extremely well for this soup, and afford at the same time a highly economical dish of boiled meat, which will be found very tender, and very palatable also, if it be served with a sauce of some piquancy. From about ten pounds of the meat let the butcher cut evenly off five or six from the thick fleshy part, and again divide the knuckle, that the whole may lie compactly in the vessel in which it is to be stewed. Pour in three quarts of cold water, and when it has been brought slowly to boil, and been well skimmed, as directed for bouillon (Page 8), throw in an ounce and a half of salt, half a large teaspoonful of peppercorns, eight cloves, two blades of mace, a faggot of savoury herbs, a couple of small carrots, and the heart of a root of celery ; to these add a mild onion or not, at choice. When the whole has stewed very softly for four hours, probe the larger bit of beef, and if quite tender, lift it out for table ; let the soup be simmered from two to three hours longer, and then strain it through a fine sieve, into a clean pan. When it is perfectly cold, clear off every particle of fat ; heat a couple of quarts, stir in, when it boils, half an ounce of sugar, a small tablespoonful of good soy, and twice as much of Harvey’s sauce, or instead of this, of clear and fine mushroom catsup. If carefully made, the
Records on this page
Gravy SoupCheap, Clear Gravy Soup