Gravy Espagnole

Ingredients

• a piece of butter the size of a large egg
• a moderate-sized onion
• a quarter of a pound of the lean of ham or bacon
• a large carrot
• two sprigs of parsley
• one of thyme
• a quarter of a tea-spoonful of finely-chopped lemon-rind
• a dozen peppercorns
• a blade of mace
• a bay-leaf
• a cupful of cold water

Method

1. 1

   Melt the butter in a stewpan, add the onion and brown it.

2. 2

   Add the remaining ingredients and stir occasionally over moderate heat for a quarter of an hour.

3. 3

   Gradually add stock and simmer for three-quarters of an hour.

4. 4

   Strain and skim off the fat.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 637. The excerpt below is the record exactly as published.

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, and a bay-leaf. Pour in a cupful of cold water and shako the pan, or stir it occasionally, over a moderate fire for a quarter of an hour, until the ingredients are brightly browned. Add very gradually a pint of good stock, and simmer gently for three-quarters of an hour. Strain, skim oft' the fat, and the gi'avy will be ready for use. Salt must be added, if necessary, but this will depend upon the saltness of the ham. When no stock is at hand, half a pound of lean beef may be cut into small squares, and fried with the rest, but when this is done a pint and a half I of Avater should be added, and the gravy sim- mered an hour and a half. Another plan is to dissolve half a tea-spoonful of Liebig's ox- i tract in the gravy. If a rich gravy is reqmred, a glass of sherrj' or Madeira and a table-spoon- ful of ketchup may be put into the saucepan a few minutes before it is taken from the fire. To thicken the gravy, dissolve an ounce of butter in a saucepan, mix with it an ounce of flour, and stir it with a wooden spoon until brightly browned, add gradually the strained gravy, and boil. Sufficient for nearly a pint of gravy. Probable cost, 8d. per pint. Gravy Espagnole, made without Meat. — Cut two large onions into thick slices, and fry them in an ounce and a half of butter until brightly browned. Put with them a scraped carrot, two sprigs of parsley

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