Gravy, English, Brown

Ingredients

• six ounces of lean ham
• two pounds of neck or shin of beef
• a middle-sized onion
• about two pints of stock
• add salt
• a few cloves
• peppercorns
• a blade of mace
• a small bunch of herbs
• a carrot
• a head of celery

Method

1. 1

   Fry the ham until brown, then remove it to a stewpan.

2. 2

   Fry the beef and onion, then add to the stewpan with the ham.

3. 3

   Cover with stock, skim as it boils, and add the remaining ingredients.

4. 4

   Boil until reduced by half, strain, cool, and remove the fat.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 636. The excerpt below is the record exactly as published.

Gravy, English, Brown. — Cut six ounces of lean ham into square pieces, and fry a nice brown. When done, remove them from the fi-ying-pan into a stewpan. Then fry two pounds of neck or shin of beef, hghtly floured, also a middle-sized onion, or two or three shallots. Place them all together in the stew- pan with the ham, and cover with about two I pints of stock; skim as the liquid boils, and i add salt, a few cloves, peppercorns, a blade of ! mace, a smaU bunch of herbs, a carrot, and a I head of celery. Let all boil till reduced in I quantity to one-half; then strain, and when j quite cold, take off the fat. When required, heat the gravy again, and flavour with the sauce best adapted to the dish for which it is intended. If the gravy be properly boiled, it will be thick enough. Half this quantity is sufficient at a time, and careful housekeepers would reduce the quantity of meat. Time, from three to four hours. Probable cost of beef, about 8d. per pound. Sufficient for one pint of gravy. Gravy Espagnole (a highly flavoured brown gravy). — As this gravy will keep good for three or four days, and is frequently required in domestic cookery, it is well to make more than will be used at one time, and put it aside until wanted. It should be looked at every day, and will keep longer if it is boiled occa- sionally. Put a piece of butter the size of a large egg into a stewpan, and, when it is melted, place on it a moderate-sized onion, cut into 'slices. Turn these over until they are lightly browned, then add a quarter of a pound of the lean of ham or bacon, in dice (undressed), a large can-ot , scraped or cut into small pieces, two spiigs of parsley, one of thyme, a quarter of a tea-spoonful of finely-chopped lemon-rind, a dozen peppercorns, a blade of mace

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