Good Beef or Veal Gravy

Ingredients

• Beef or veal, 2 lbs.
• water, 2 pints
• fried onion, 1 large
• carrot, 1
• small bunch of herbs
• salt, 1 small teaspoonful or more
• mace, 1 blade
• peppercorns, 20

Method

1. 1

   Flour and fry lightly in a bit of good butter a couple of pounds of either beef or veal; drain the meat well from the fat, and lay it into a small thick stewpan or iron saucepan; pour to it a quart of boiling water; add a large mild onion sliced, a carrot also sliced, a small bunch of thyme and parsley, a blade of mace, and a few peppercorns; stew these gently for three hours or more, pass the gravy through a sieve into a clean pan, and when it is quite cold clear it entirely from fat.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

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.

GOOD BEEF OR VEAL GRAVY. (ENGLISH RECEIPT.) Flour and fry lightly in a hit of good butter a couple of pounds of either beef or veal ; drain the meat well from the fat, and lay it into a small thick stewpan or iron saucepan ; pour to it a quart of boiling water ; add, after it has been well skimmed and salted, a large mild onion sliced, very delicately fried, and laid on a sieve to drain, a car- rot also sliced, a small bunch of thyme and parsley, a blade of mace, and a few peppercorns ; stew these gently for three hours or more, pass the gravy through a sieve into a clean pan, and when it is quite cold clear it entirely from fat, heat as much as is wanted for table, and if not sufficiently thick stir into it from half to a whole teaspoon- ful of arrowroot mixed with a little mushroom catsup. Beef or veal, 2 lbs. ; water, 2 pints ; fried onion, 1 large ; carrot, 1 ; small bunch of herbs ; salt, 1 small teaspoonful or more ; mace, 1 blade ; peppercorns, 20

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