Consomme or Gravy for Pies

Ingredients

• Take a knuckle of veal
• a clean calfs' foot
• a shin of beef
• a knuckle of ham
• add about a quart of water
• three or four large onions
• two or three carrots
• a head of celery
• a few whole allspice
• some pepper

Method

1. 1

   Cut the meat from the bones and into small pieces.

2. 2

   Put the ham at the bottom of a stock pot, add the other meat on top with bones and trimmings.

3. 3

   Add water, cover, and let it draw down over the fire, shaking occasionally.

4. 4

   When reduced to a glaze, fill up with water to cover the meat.

5. 5

   Boil slowly for 5-6 hours, strain, and remove fat.

6. 6

   Reduce any remaining gravy to a glaze for storage.

Nutrition per serving

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 10. The excerpt below is the record exactly as published.

Take a knuckle of veal, a clean calfs' foot, a shin of beef, and knuckle of ham, cut the meat from the bones and cut it into small pieces. Put the ham at the 22 CONFECTION ARY bottom of a stock pot, and the other meat on the top with the bones, and the trimmings and bones of any game or poultry, add about a quart of water, put on the lid, and let it draw down over the tire, shaking the pot occasionally to prevent the meat be- ing burnt, when this is reduced to a glaze, fill up the pot with water, or cover the meat about four inches with it, to which may be added three or four large onions peeled and cut in slices, two or three car- rots, a head of celery, a few whole allspice and some pepper; if the gravy or pies are required to be kept, it is better without the vegetables: when it boils, take off the scum, which you continue doing as often as any rises, that it may be clear; let it boil slowly for five or six hours, then strain it through a hair sieve into fiat dishes, and carefully take off all the fat. A second stock may be obtained from it, by adding more water, and boiling it as before. All that is not wanted for present use, should be reduced to a glaze, by boiling it until it appears almost as thick as treacle, it should then be poured into skins or basins, when it will keep good for several months, and may be used when required, by cutting off a piece and putting it in a saucepan with some water, place it over a fire to melt. A good gravy or stock may at any time be made in a few minutes with it. ASPIC JELLY FOR PIES AND COLD ENTREES. Clarify the consomme or gravy for pies

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