Gravy will be stronger if stock instead of water be
stirred into the dripping-tin, and very often what is called “ gravy
beef” is purchased to make it with. This is as extravagant as it
is unnecessary. In a house where meat is used daily the cook can
always, if she likes, put on one side scraps and trimmings to make
gravy. Stock, made for the purpose beforehand, can be used instead
of the sediment in the dripping-tin, which sediment may be allowed
to go cold, and be used the next time gravy is wanted ; the obvious
advantage being that in both instances the gravy can be served
perfectly free from fat. Stock for beef gravy may be made as
follows Slice a small onion, and fry it very lightly in a little
butter. Pour upon it half a pint of water, and add a small pinch
of celery-seed, a sprig of parsley, a strip of bacon-rind scalded and
scraped, and a small piece of turnip, together with scraps of meat
or bone (the shank bone of a leg of mutton is excellent for making
gravy). Simmer gently and skim carefully, till the liquor is reduced
one-half, then strain it into a basin ; when cold, free it entirely from
fat, and make it hot when wanted. Of course, if liquor from boiled
meat can be substituted for water in a case like this, so much the
218
A YEA TVS COOKERY.
better. This flavoured stock would do very well for beef, but not
for mutton ; mutton and lamb should have a tasteless gravy. New
Potatoes (April 12th) ; Cauliflower (April 25th) ; Lemon Pudding
(August 12th) ; Cheese (June 8th).
Things that must not be Forgotten.
1. Turn and rub the beef in the brine.
2. Pickle the mackerel for breakfast to-morrow (August 28tli).
3. See that the butcher sends home the fresh bones taken from the
rolled beef. They must be stewed for stock (February 13tli).
4. Make the Hydropathfc Pudding for dinner to-morrow (June
16th). _ _ _
June 10th.
Breakfast.
Luncheon.
Dinner.
Pickled Mackerel.
Shepherd’s Pie.
Tomato Putoe.
Toasted Bacon.
Custard Sippets.
Cold Rolled Beef.
Mustard and Cress.
Salad.
Hot Toast.
New Potatoes.
Dry Toast.
Raspberry Hydropathic
Brown and White Bread and
Pudding.
Butter.
Cream.
Bread and Milk.
Cheese.
_ _ .
Marketing.
For the Day.— Two heads of Lettuce ; a pennyworth of Watercress ; a half¬
pennyworth of boiled Beetroot; a half-pennyworth of small Salad; New
Potatoes : a pennyworth of Parsley.
For To-morrow.— A tin of Bovill’s Potted Hare (see Remarks on Potted Grouse,
January 7th) ; Muffins (January 29th).
Breakfast. — Pickled Mackerel (August 28th) ; Toasted Bacon
(January 19th); Bread and Milk (January 25th). ✪ Custard Sippets
A year's cookery
1880Page 174 · 1 recipe record on this page
Presented as published in 1880. 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
Gravy will be stronger if stock instead of water be stirred into the dripping-tin, and very often what is called “ gravy beef” is purchased to make it with. This is as extravagant as it is unnecessary. In a house where meat is used daily the cook can always, if she likes, put on one side scraps and trimmings to make gravy. Stock, made for the purpose beforehand, can be used instead of the sediment in the dripping-tin, which sediment may be allowed to go cold, and be used the next time gravy is wanted ; the obvious advantage being that in both instances the gravy can be served perfectly free from fat. Stock for beef gravy may be made as follows Slice a small onion, and fry it very lightly in a little butter. Pour upon it half a pint of water, and add a small pinch of celery-seed, a sprig of parsley, a strip of bacon-rind scalded and scraped, and a small piece of turnip, together with scraps of meat or bone (the shank bone of a leg of mutton is excellent for making gravy). Simmer gently and skim carefully, till the liquor is reduced one-half, then strain it into a basin ; when cold, free it entirely from fat, and make it hot when wanted. Of course, if liquor from boiled meat can be substituted for water in a case like this, so much the
better. This flavoured stock would do very well for beef, but not for mutton ; mutton and lamb should have a tasteless gravy. New Potatoes (April 12th) ; Cauliflower (April 25th) ; Lemon Pudding (August 12th) ; Cheese (June 8th).
Things that must not be Forgotten.
1. Turn and rub the beef in the brine.
2. Pickle the mackerel for breakfast to-morrow (August 28th).
3. See that the butcher sends home the fresh bones taken from the rolled beef. They must be stewed for stock (February 13th).
4. Make the Hydropathfc Pudding for dinner to-morrow (June
16th). _ _ _
June 10th.
Breakfast.
Luncheon.
Dinner.
Pickled Mackerel.
Shepherd’s Pie.
Tomato Puree.
Toasted Bacon.
Custard Sippets.
Cold Rolled Beef.
Mustard and Cress.
Salad.
Hot Toast.
New Potatoes.
Dry Toast.
Raspberry Hydropathic
Brown and White Bread and
Pudding.
Butter.
Cream.
Bread and Milk.
Cheese.
_ _ .
Marketing.
For the Day.— Two heads of Lettuce ; a pennyworth of Watercress ; a half¬ pennyworth of boiled Beetroot; a half-pennyworth of small Salad; New Potatoes : a pennyworth of Parsley.
For To-morrow.— A tin of Bovill’s Potted Hare (see Remarks on Potted Grouse, January 7th) ; Muffins (January 29th).
Breakfast. — Pickled Mackerel (August 28th) ; Toasted Bacon (January 19th); Bread and Milk (January 25th).
Records on this page
Custard Sippets