Gravy for Cutlets (another way). —
After the cutlets have been fried, lift them
out of the pan, and put them in the oven on a
hot dish. Mix a table-spoonful of floiu- very
smoothly with a table-sjioonful of the fat from
the cutlets, and stir it over the fire with a.
wooden spoon till it is lightly browned; add
half a pint of boiling water, a little salt and
pepper, and a table-spoonful of Harvey's sauce,
or ketchup, or a table-spoonful of tinely-niinced
gherkins, walnuts, capers, or anj^ favourite
pickle. When a rich sauce is wanted, a wine-
glassful of port may be added. Serve in a
tureen. Time, five minutes. Probable cost,
3d., exclusive of the wine. Sufficient for one
pound of cutlets.
Gravy for Ducks. — Put the giblets into
a stewpan with a large onion, two or three
sage-leaves, a salt-spoonful of salt, half a salt-
spoonful of pepper, and two pints of stock.
Simmer gently for two hours. Strain the
gravy, thicken it with a table-spoonful of
flour✪ Gravy for Ducks, mixed smoothly with a little cold water,
boil once more for a quarter of an hour, and
serve in a tureen. A glass of jiort or claret is
an improvement. Probable cost, 2d., exclu-
sive of the wine. Sufficient for a jnnt and
a half of gravy (sec also Gravy for Goose or
Duck).
Gravy for Fish Pies, &c.— Take any-
common fish that you may have, or can easily
obtain, such as eels, flounders, or pike, or a mix-
ture of one or two kinds. Cut them into smaLl
Ijieces, and put them into a stewpan. To two
pounds of fish put a pint and a half of water, a
little pepper and salt, two or three bunches of
parsley, a sprig of marjoram, and the same of
thyme, a blade of mace, and a crust of bread,
toasted till brown✪ Gravy for Fish Pies and hard. Simmer gently
for an hour or more, then strain ; thicken the
gravy with a little flour and butter, and a
tea-spoonful of anchovy essence, or two or
three anchovies i^ounded. If brown gravy is
wanted, the fish must be fried before it is
stewed. The probable cost depends upon the
price of the fish, which is very fluctuating.
Sufficient for a little more than a pint of
gravy.
Gravy for Fowls, Cheap.— Take two.
ounces of lean ham, cut them into dice, and fry^
them in a very little butter until brightly browned.
Pour over them gradually half a pint of stock,
and add six peppercorns, a bunch of parsley, a
bay-leaf, and half a slice of bread, toasted
brown and hard, but not burnt. Simmer gently
for three-quar, ero of an hour, strain, add a
pinch of salt, if necessary, and serve as hot as
possible. Probable cost, 4d. Sufficient for
three or four persons.
Gravy for Game.— Melt a piece of butter
the size of a small egg in a saucepan, and mix
with it very smoothly a table-spoonful of flour.
GRA
(274 )
GBA
AVhcn lightly browTied, add a cupfiil of good
stock, half a tea-spoonful of mixed mustiird,
a tiny pindi of cayenne, as much powdered
mace as will stand on the point of a knife,
and a dessert-spoonful of lemon- juice. Boil
for twenty minutes. Add a wine-glassful of
shorr✪ Gravy for Game}% and serve in a tureen. Probable cost,
3d., exclusive of the wine. Sufficient for half
a pint of gravy.
Gravy for Goose or Duck.— Put a
Page 639 · 3 recipe records on this page
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
Gravy for Cutlets (another way). — After the cutlets have been fried, lift them out of the pan, and put them in the oven on a hot dish. Mix a table-spoonful of floiu- very smoothly with a table-spoonful of the fat from the cutlets, and stir it over the fire with a. wooden spoon till it is lightly browned; add half a pint of boiling water, a little salt and pepper, and a table-spoonful of Harvey's sauce, or ketchup, or a table-spoonful of finely-minced gherkins, walnuts, capers, or anj^ favourite pickle. When a rich sauce is wanted, a wineglassful of port may be added. Serve in a tureen. Time, five minutes. Probable cost, 3d., exclusive of the wine. Sufficient for one pound of cutlets.
Gravy for Ducks. — Put the giblets into a stewpan with a large onion, two or three sage-leaves, a salt-spoonful of salt, half a saltspoonful of pepper, and two pints of stock. Simmer gently for two hours. Strain the gravy, thicken it with a table-spoonful of flour, mixed smoothly with a little cold water, boil once more for a quarter of an hour, and serve in a tureen. A glass of port or claret is an improvement. Probable cost, 2d., exclusive of the wine. Sufficient for a pint and a half of gravy (sec also Gravy for Goose or Duck).
Gravy for Fish Pies, &c.— Take anycommon fish that you may have, or can easily obtain, such as eels, flounders, or pike, or a mixture of one or two kinds. Cut them into small pieces, and put them into a stewpan. To two pounds of fish put a pint and a half of water, a little pepper and salt, two or three bunches of parsley, a sprig of marjoram, and the same of thyme, a blade of mace, and a crust of bread, toasted till brown and hard. Simmer gently for an hour or more, then strain ; thicken the gravy with a little flour and butter, and a tea-spoonful of anchovy essence, or two or three anchovies i^ounded. If brown gravy is wanted, the fish must be fried before it is stewed. The probable cost depends upon the price of the fish, which is very fluctuating. Sufficient for a little more than a pint of gravy.
Gravy for Fowls, Cheap.— Take two. ounces of lean ham, cut them into dice, and fry^ them in a very little butter until brightly browned. Pour over them gradually half a pint of stock, and add six peppercorns, a bunch of parsley, a bay-leaf, and half a slice of bread, toasted brown and hard, but not burnt. Simmer gently for three-quarters of an hour, strain, add a pinch of salt, if necessary, and serve as hot as possible. Probable cost, 4d. Sufficient for three or four persons.
Gravy for Game.— Melt a piece of butter the size of a small egg in a saucepan, and mix with it very smoothly a table-spoonful of flour.
GRA
(274 )
GBA
When lightly browned, add a cupfiil of good stock, half a tea-spoonful of mixed mustard, a tiny pindi of cayenne, as much powdered mace as will stand on the point of a knife, and a dessert-spoonful of lemon- juice. Boil for twenty minutes. Add a wine-glassful of sherry and serve in a tureen. Probable cost, 3d., exclusive of the wine. Sufficient for half a pint of gravy.
Gravy for Goose or Duck.— Put a
Records on this page
Gravy for DucksGravy for Fish PiesGravy for Game