Grande Sauce

Ingredients

• three or four slices from the under part of a knuckle of veal
• two ladlefuls of consomme
• four or five carrots
• three onions

Method

1. 1

   Take three or four slices from the under part of a knuckle of veal, and put them into a large stew-pan, with two ladlefuls of consomme; set on a fierce fire, skimming as much as possible, and with a cloth wipe away all that adheres to the inside of the stew-pan.

2. 2

   When the consomme is reduced, prick the slices with a knife to let out the gravy; then set the stew-pan on a small fire, that the meat and glaze may adhere together, and as soon as the latter is of a clear light colour, take it off, leave it covered for ten minutes, then fill it with rich stock, in which are four large carrots and three onions; let it boil slowly for two hours.

3. 3

   In the meantime put the knuckle into a saucepan with four or five carrots, as many onions (one stuck with cloves), and two ladlefuls of consomme.

4. 4

   Set it on a brisk fire, that the liquor may reduce to a jelly; as soon as this jelly begins to take colour, pour on it the liquor from the other saucepan, to dissolve the jelly gradually; then make it boil.

5. 5

   Dilute some browning with this liquor, and add it to the meat with some champignons, a bunch of parsley, scallions, and two bay-leaves; skim it when it begins to boil, and again when the browning is added; put in more consomme or browning, according as it is too thick or too thin.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 183. The excerpt below is the record exactly as published.

three or four slices from the under part of a knuckle of veal, and put them into a large stew-pan, Avith two ladle- fuls of consonnne (p. 77) ; set on a fierce fire, skimming as jnuch as possible, and with a cloth wipe away all that adheres to the inside of the stew-pan. When the consomme is re- duced, prick the slices Avith a knife to let out the gravy ; then set tlie stCAv-pan on a small fire, that the meat and glaze may adhere together, and as soon as the latter is of a clear light colour, take it off, leave it covered for ten minutes, then fill it with rich stock, in which are four larQ-e carrots and three onions: let it l»oil sloAvIy for two hours. In the meantime put the knuckle into a saucepan Avith four or five carrots, as many onions (one stuck Avith cloves), and tAvo ladlefuls of consomme.

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