graxy in the dish, let it boil, and servo a vory
smaU quantity on the dish with the meat, and
the rest in a tureen. When a larger quantity
of gi-avy is required, there is in ordinary house-
holds no necessity to purchase gravy-beof in
ordei- to obtain it. The trimmings and hard
brown uneatable pieces of roasted and broiled
meat or poultry should be regularly collected,
put into a jar, and covered with boiling water.
The next day they should be l)oiled and
strained, and will then be ready for use. The
brown liquid thus obtained will be much better
than water to put under the joint.
Gravy for Roast Venison.— Take
three shank-bones of mutton, and put t^em
into a stewpan with a pint of water and six or
eight peppercorns, and, after bringing them to
a boil, let them simmer gently for two houra.
Skim and strain, add a pinch of salt, a table-
spoonful of red cuiTant jelly, and a glass of
poi-t or claret. Boil up once, and the gravy is
ready to sei've. If preferred, a tablo-spoonful of
walnut ketchup may be substituted for the
jelly and wine. Probable cost, about 8d., ex-
clusive of the wine. Sufficient for nearlj'- a
pint of gravy.
Gravy for Roast Venison (another
way). — Boil a quarter of a pint of good French
vinegar witli two ounces of pounded loaf sugar,
and as soon as the latter is dissolved, pour it
into a tureen. A well- tinned .saucepan should
bo used in making this gravy. Time, three or
four minutes. Probable cost, 2d. Sufficient for
four or five persons.
Gravy from Liebig's Extract of
Meat. — Excellent and nourishing gravy may
be made from the extract of meat com-
monly known as Liebig's Extract of Sleat.
ITiis valuable prejiaration cannot be too liighly
prized. As a matter of economy alone, it ought
j to be in every home. It is very good if simply
dissolved in a little boiling water, and mixed
with a rather liberal allowance of salt, but it
may be converted into supeiior gravy, by
attending to the following directions: — Cut two
ounces of the lean of undressed ham into dice,
and put them into a saucepan with a piece of
butter the size of a wahiut, two shallots, finely
mince<I, two cloves, a blade of mace, two spiigs
of paisley, one of sweet marjoram, and one of
thyme, and six peppcrcornB. I'lace the jmn on
a moderate fiie, and let it remain until the
ham and the sides of the pan are biightly
coloured, moving the pieces of meat about with a
wooden simoon, to prevent burning, and to allow
of their being equally brow^led on all sides.
Pour over them, very gradually, a jiint of
boiling water, in which half a tea-spoonful of
the extract has been dissolved. Boil, then
simmer gently for half an hour, strain, and
servo. If a thick sauce is wanted, the floui-
should bo mixed smoothly with the butter befoi (^
the gravy is put in. Probable cost, od. jxu-
tea-spoonful of the extract. Sufficient for a
quax't of gravy.
Gravy, Garlic {see Garlic Gravy).
Gravy in haste.— Tako half a pound of
lean bc>f;f, an onion, and a caiTot, and cut them
all into very small jjieces. Put them into a.
GRA
( 276 )
GRA
✪ Gravy in Haste
Page 643 · 2 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 in the dish, let it boil, and serve a very small quantity on the dish with the meat, and the rest in a tureen. When a larger quantity of gravy is required, there is in ordinary households no necessity to purchase gravy-beof in ordei- to obtain it. The trimmings and hard brown uneatable pieces of roasted and broiled meat or poultry should be regularly collected, put into a jar, and covered with boiling water. The next day they should be boiled and strained, and will then be ready for use. The brown liquid thus obtained will be much better than water to put under the joint.
Gravy for Roast Venison.— Take three shank-bones of mutton, and put them into a stewpan with a pint of water and six or eight peppercorns, and, after bringing them to a boil, let them simmer gently for two houra. Skim and strain, add a pinch of salt, a tablespoonful of red currant jelly, and a glass of port or claret. Boil up once, and the gravy is ready to serve. If preferred, a tablo-spoonful of walnut ketchup may be substituted for the jelly and wine. Probable cost, about 8d., exclusive of the wine. Sufficient for nearly a pint of gravy.
Gravy for Roast Venison (another way). — Boil a quarter of a pint of good French vinegar with two ounces of pounded loaf sugar, and as soon as the latter is dissolved, pour it into a tureen. A well-tinned saucepan should be used in making this gravy. Time, three or four minutes. Probable cost, 2d. Sufficient for four or five persons.
Gravy from Liebig's Extract of Meat. — Excellent and nourishing gravy may be made from the extract of meat commonly known as Liebig's Extract of Meat. This valuable preparation cannot be too highly prized. As a matter of economy alone, it ought j to be in every home. It is very good if simply dissolved in a little boiling water, and mixed with a rather liberal allowance of salt, but it may be converted into superior gravy, by attending to the following directions: — Cut two ounces of the lean of undressed ham into dice, and put them into a saucepan with a piece of butter the size of a walnut, two shallots, finely minced, two cloves, a blade of mace, two spiigs of paisley, one of sweet marjoram, and one of thyme, and six peppercorns. Place the pan on a moderate fire, and let it remain until the ham and the sides of the pan are brightly coloured, moving the pieces of meat about with a wooden spoon, to prevent burning, and to allow of their being equally browned on all sides. Pour over them, very gradually, a pint of boiling water, in which half a tea-spoonful of the extract has been dissolved. Boil, then simmer gently for half an hour, strain, and servo. If a thick sauce is wanted, the flour should be mixed smoothly with the butter before the gravy is put in. Probable cost, 6d. per tea-spoonful of the extract. Sufficient for a quart of gravy.
Gravy, Garlic {see Garlic Gravy).
Gravy in haste.— Take half a pound of lean beef, an onion, and a carrot, and cut them all into very small pieces. Put them into a
GRA
( 276 )
GRA
Records on this page
Gravy in HasteGravy for Roast Venison