and trimmings of the joint from wliich the
hash is to be made, break tho bones into small
pieces, put all into a saucepan, and cover them
with boiling water. Put a quarter of a drachm
of bi-uised celery-seed, tied in muslin, or two or
three of the outside sticks of celery, wliich
should always be kept for flavouring purposes,
six peppercorns, fom- berries of allspice, two
sprigs of parsley✪ Gravy for Hare (another way), one of marjoram, and one of
thjTue, with a pint and a half of water. Simmer
gently for half an hour, then strain. Cut a small
onion into slices, and fry it till lightly browned
in a piece of butter the size of a waliiut. Mix
in, very smoothly, a table-spoonful of flour, and
add gradually the strained gravy. Boil all for
twenty minutes, strain once more, add half a
tea-spoonful of salt, and any flavouring that
may be prefeiTed, such as ketchup, finely-
minced pickles, capers, or a wine-gla.ssful of
ale or wine. When quite hot, the gi-avy is
ready for the meat, whicli sliould only be in
the pan long enough to heat through, and
should on no account whfitever be allowed to
boil. Probable cost, 4d., exclusive of the cold
meat. Sufficient for half a dozen i^eraons.
Gravy for Hashes, Chea.p.— Diiide
into small piecas the bonas and trimmings of
the meat to be hashed, and put them into a
saucepan, with as much boiling water as will
cover them, and to every pint and a half of
water add six berries of allspice, si.x pepper-
corns, half a tea-spoonful of pounded cedery-
seed, tied in muslin, a small bundle of savoury
herbs, half a salt-spoonfid of salt, and half a
shce of bread, toasted on both sides till it is
brown and hard, but not burnt. Cover the
saucepan closely, and simmer gently for an
hour. Cut a good-sized onion into thin slices,
and put them into a saucepan with a piece of
butter the size of a walnut. Let them remain
over the fire till brightly browned, moving
them about to j^revent them bui-ning. Mix in
verj' smoothly as much flour as will make a
stiff batter, and add gradually tho gravy made
from the bones and trimmings. Boil gently
for a few minutes, to take off the raw taste
of the flour, strain it through a coarse sieve,
and it is ready for the hash, which, it is,
perhaps, scarcely necessary to say, must not
be boiled in it, but only weU heated. The
g^a^'y is improved by tho addition of a table-
spoonful of mushroom or walnut ketchup, or
Harvey's sauce, or finely-minced pickles. Pro-
bable cost, 4d., exclusive of tho bones, &c.
Sufficient for a pint and a quarter of gi'avj'.
Instead of thickening in tho way described
above, two dessert-spoonfuls of flour, a tea-
spoonful of anchovj' sauce, and about half a
tea-spoonful of made mustard may be mixed
smoothly with a little water stirred into tho
gravy, which should then be stewed gently
twenty minutes longer.
GRA
(275)
GBA
Gravy for Minced Veal, Cheap.— ✪ Gravy for Minced Veal, Cheap
Page 641 · 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
and trimmings of the joint from which the hash is to be made, break tho bones into small pieces, put all into a saucepan, and cover them with boiling water. Put a quarter of a drachm of bruised celery-seed, tied in muslin, or two or three of the outside sticks of celery, which should always be kept for flavouring purposes, six peppercorns, four berries of allspice, two sprigs of parsley, one of marjoram, and one of thyme, with a pint and a half of water. Simmer gently for half an hour, then strain. Cut a small onion into slices, and fry it till lightly browned in a piece of butter the size of a walnut. Mix in, very smoothly, a table-spoonful of flour, and add gradually the strained gravy. Boil all for twenty minutes, strain once more, add half a tea-spoonful of salt, and any flavouring that may be preferred, such as ketchup, finely minced pickles, capers, or a wine-glassful of ale or wine. When quite hot, the gravy is ready for the meat, which should only be in the pan long enough to heat through, and should on no account whatever be allowed to boil. Probable cost, 4d., exclusive of the cold meat. Sufficient for half a dozen persons.
Gravy for Hashes, Cheap.— Divide
into small pieces the bones and trimmings of the meat to be hashed, and put them into a saucepan, with as much boiling water as will cover them, and to every pint and a half of water add six berries of allspice, six peppercorns, half a tea-spoonful of pounded cederyseed, tied in muslin, a small bundle of savoury herbs, half a salt-spoonful of salt, and half a shce of bread, toasted on both sides till it is brown and hard, but not burnt. Cover the saucepan closely, and simmer gently for an hour. Cut a good-sized onion into thin slices, and put them into a saucepan with a piece of butter the size of a walnut. Let them remain over the fire till brightly browned, moving them about to prevent them burning. Mix in very smoothly as much flour as will make a stiff batter, and add gradually tho gravy made from the bones and trimmings. Boil gently for a few minutes, to take off the raw taste of the flour, strain it through a coarse sieve, and it is ready for the hash, which, it is, perhaps, scarcely necessary to say, must not be boiled in it, but only well heated. The gravy is improved by the addition of a tablespoonful of mushroom or walnut ketchup, or Harvey's sauce, or finely-minced pickles. Probable cost, 4d., exclusive of tho bones, &c. Sufficient for a pint and a quarter of gravy. Instead of thickening in the way described above, two dessert-spoonfuls of flour, a teaspoonful of anchovj' sauce, and about half a tea-spoonful of made mustard may be mixed smoothly with a little water stirred into the gravy, which should then be stewed gently twenty minutes longer.
GRA
(275)
GBA
Gravy for Minced Veal, Cheap.—
Records on this page
Gravy for Hare (another way)Gravy for HashesGravy for Minced Veal, Cheap