Clear Beef Gravy

Ingredients

• Slice thin two pounds of fresh, lean, juicy beef
• broil one pound over a clear fire
• pour over it a quart of boiling water
• add two onions sliced and fried
• a bunch of sweet herbs
• two cloves
• six peppercorns
• a teaspoonful of salt

Method

1. 1

   Stew gently for half an hour, then skim off the fat, and add the onions, herbs, cloves, peppercorns, and salt.

2. 2

   Stew for two hours, then strain, and simmer till it is reduced to a pint.

3. 3

   Let it cool to remove any fat, and heat it when wanted.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 31. The excerpt below is the record exactly as published.

CLEAR DEBE GRAVY: Slice thin two pounds of fresh, lean, juicy beef, broil one pound over a clear fire about five minutes, to color the gravy, put the broiled and raw beef into a stewpan, and pour over it a quart of boiling water. Stew gently for half an hour, then skim off the fat, and add two onions sliced and fried, a bunch of sweet herbs, two cloves, six peppercorns and a teaspoonful of salt

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