Gravy for All Kinds of Ragouts

Ingredients

• two slices of ham
• two pounds of lean veal
• half a pint of water
• an onion stuck with two cloves
• a bunch of parsley
• a sprig of thyme
• a bay-leaf
• half a blade of mace
• a carrot cut into two or three pieces
• three or four outer sticks of celery
• half a tea-spoonful of celery seed
• a little pepper
• a little salt
• three pints of boiling water

Method

1. 1

   Cut the meat into pieces, simmer with water and vegetables for two hours, strain the liquor for use.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1463. The excerpt below is the record exactly as published.

two slices of ham and two pounds of lean veal from the fillet. Cut the meat into six or eight pieces, and put these in a stewpan ■with half a pint of water. Bring the liquor slowly to the boil, and simmer very gently for half an hour, when it will have nearly boiled away. Turn the meat, put into the saucepan with it an onion stuck with two cloves, a bunch of parsley, a sprig of thymCj a bay-leaf, half a blade of mace, a carrot cut into two or three pieces, three or four outer sticks of celery, or half a tea-spoonful of celery seed tied in muslin, a little pepper and salt, and three pints of boiUng water. Bring the liquor to the boil, draw the saucepan to the side, and simmer all very gently without the lid for two hours. Strain the liquor, and put it aside for use. The pieces of meat may be potted and serve as a relish for breakfast or luncheon, or they may be served with a piquant sauce. Sufficient for a quart of gravy. Probable cost, 3s. Time, two hours XI nd a half. Ragouts, Gravy for all kinds of (another way). — The bones and trimmings of meat and poultry ought to fui'nish stock for making the sauces required for every-day use in an ordinary household. In a properly managed kitchen no bone ought to be thrown away until it has been stewed so that it is as clean as a piece of ivory. If cooks would only stew the bones thoroughly, they might save their masters many pounds in a year, which are otherwise spent in buying beef and veal for gravy ; and if the cook were clever in flavouring her sauces, six persons out of ten would not discover that the sauce was not made from fresh meat. To make gravy from bones, break up the bones of a leg of mutton or of a piece of beef into small pieces. If these bones are not at hand, purchase from the butcher two penny- worth of fresh. Wash these with scrupulous care, and cut awaj' any portions that are not agreeable. Put the bones into a large saucepan, and poiir over them five pints of cold water. If a very strong gravy is wanted, less water may be used. Bring the liquor slowly to the "boil, remove every particle of scum, and let it simmer very gently indeed for five hours. Strain it into a bowl, and if con- venient put it aside until the next day. Take away the cake mf fat from the top (it may be used for frying fish, Sec), pour off the liquor gently, to leave undisturbed any sediment which may have settled at the bottom. Put the stock into a saucepan, and with it vegetables and herbs for flavouring suited to the meat with which it is to be served. For ordinary brown gravy the following will be sufficient : — a large carrot cut into three or four pieces, three or four outer sticks of celery

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