A Rich English Brown Gravy

Ingredients

• Brown lightly and carefully from four to six ounces of lean ham
• a couple of pounds of neck of beef
• Pour over these ingredients a quart of boiling water, or of weak but well-flavoured broth
• throw in a saltspoonful of salt
• four cloves
• a blade of mace
• twenty corns of pepper
• a bunch of savoury herbs
• a carrot
• a few slices of celery

Method

1. 1

   Brown lightly and carefully the ham, then fry the neck of beef dredged with flour and pepper.

2. 2

   Add the beef to the ham, pour over boiling water or broth, bring to a boil, clear off the scum, and add salt, cloves, mace, pepper, herbs, carrot, and celery.

3. 3

   Boil until reduced to a pint, strain, and set aside to cool before skimming off the fat.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 113. The excerpt below is the record exactly as published.

A RICH ENGLISH BROWN GRAVY. Brown lightly and carefully from four to six ounces of lean ham, thickly sliced and cut into large dice ; lift these out, and put them into the pan in which the gravy is to be made ; next, fry lightly also, a couple of pounds of neck of beef dredged moderately with flour, and slightly with pepper ; put this, when it is done, over the ham ; and then brown gently and add to them two or three eschalots, or a Portugal onion ; should neither of these be at hand, one not large common onion must be used instead. Pour over these ingredients a quart of boiling water, or of weak but well-flavoured broth ; bring the whole slowly to a boil, clear off the scum with great care, throw in a saltspoonful of salt, four cloves, a blade of mace, twenty corns of pepper, a bunch of savoury herbs, a carrot, and a few slices of celery

Cook this with the app: pantry check, scaling, and the assistant.