he meat
for a little while. The joint can then be dredged, and pushed closer to the fire at
the finishing of the roasting to brown, while the cook goes on with the gravy in
the mamier we have pointed out.
I have here again given the ordinary common way in which most cooks in fairly
well-to-do families cook a joint. The gravy to a haunch, loin, or saddle of mutton
is obtained in exactly the same manner. It is, however, an improvement to substi-
tute a little broth — I don't mean stock — for the boiling water ; for instance, if there
are some trimmings from the joint, including a good-sized bone, place these on the
fire in a saucepan with some water and a pinch of salt, and let them simmer as long
as you like, taking care there is little or no grease on the top, and use this to pour
into the dripping-pan instead of the plain boiling water. If the gravy is wished
to be particularly good, stock, i.e., broth made from meat, flavoured with onion,
parsley, celery, &c., may be used in the case of a joint of beef, but it is reaUy
CASSELL S DICTIONARY OF COOKERY.
quite lumecessaiy. In the case of mutton or lamb it is absolutely objectionable.
The great desideratum in roast mutton is simplicity. Hot and red from the gravy
being in it, and not blue from being underdone, and served as simply as possible in
its own gravy, is what the really simple English palate most prefers.
Recollect the highest cooking is often the perfection of simplicity. Good beef
and mutton give off, as a rule, plenty of good gravy. Lamb, veal, and pork
but little; these three latter kinds of meat, which in passing we would mention
requu-e longer cooking in comparison to then- size than either mutton or beef,
should have a little gravy made separately. Only in the case of lamb, remember,
have a very simple broth made from lamb-bones or mutton-bones, or it will over-
power the flavour of the lamb. But in reality lamb does not want much gravy if
it is brown and crisp, and has good wholesome mint sauce served with it.
"We next come to the ordinary gi'avy for roast fowls, chickens, game, &c., the
principal difficulty in the preparation of which will generally be found to be the
thickening ; and as this question of thickening lies at the root of many failures,
both in soups, gravies, and entrees, we shall have to dwell on it at some length.
Gravy is made fi-om stock. It is, howevei', of course impossible to describe every-
thing at once. We are of necessity compelled to use words such as " stock "
without describing what stock means. We will treat the subject " stock " more
fully another time, in addition to the ample and clear directions given under the
letter S.
Page 23
Presented as published in 1892. 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
he meat for a little while. The joint can then be dredged, and pushed closer to the fire at the finishing of the roasting to brown, while the cook goes on with the gravy in the manner we have pointed out.
I have here again given the ordinary common way in which most cooks in fairly well-to-do families cook a joint. The gravy to a haunch, loin, or saddle of mutton is obtained in exactly the same manner. It is, however, an improvement to substitute a little broth — I don't mean stock — for the boiling water ; for instance, if there are some trimmings from the joint, including a good-sized bone, place these on the fire in a saucepan with some water and a pinch of salt, and let them simmer as long as you like, taking care there is little or no grease on the top, and use this to pour into the dripping-pan instead of the plain boiling water. If the gravy is wished to be particularly good, stock, i.e., broth made from meat, flavoured with onion, parsley, celery, &c., may be used in the case of a joint of beef, but it is really
quite unnecessary. In the case of mutton or lamb it is absolutely objectionable. The great desideratum in roast mutton is simplicity. Hot and red from the gravy being in it, and not blue from being underdone, and served as simply as possible in its own gravy, is what the really simple English palate most prefers.
Recollect the highest cooking is often the perfection of simplicity. Good beef and mutton give off, as a rule, plenty of good gravy. Lamb, veal, and pork but little; these three latter kinds of meat, which in passing we would mention require longer cooking in comparison to their size than either mutton or beef, should have a little gravy made separately. Only in the case of lamb, remember, have a very simple broth made from lamb-bones or mutton-bones, or it will overpower the flavour of the lamb. But in reality lamb does not want much gravy if it is brown and crisp, and has good wholesome mint sauce served with it.
"We next come to the ordinary gravy for roast fowls, chickens, game, &c., the principal difficulty in the preparation of which will generally be found to be the thickening ; and as this question of thickening lies at the root of many failures, both in soups, gravies, and entrees, we shall have to dwell on it at some length. Gravy is made from stock. It is, however, of course impossible to describe everything at once. We are of necessity compelled to use words such as " stock " without describing what stock means. We will treat the subject " stock " more fully another time, in addition to the ample and clear directions given under the letter S.