Gravy for Game

Ingredients

• Equal quantities of good gravy-beef and knuckle of veal
• a little brown thickening
• a very little arrowroot

Method

1. 1

   Use good strong stock made from gravy-beef and knuckle of veal.

2. 2

   Thicken with a little brown thickening, ensuring the gravy remains rich and dark without being too thick.

As published

This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 67. The excerpt below is the record exactly as published.

gravy for game, what is required is that it should be good and strong, yet without any predominant flavour. For instance, some cooks hke to add mushroom ketchup to gravy. This, when the gravy is intended for roast goose or fowl, would be un- objectionable, but should certainly be avoided when the gravy is intended for game. Again, the flavour of garhc should be guarded against. There is an old proverb which says, “ It is a pity to spoil the ship for a ha’p’orth of tar.” So, too, it is a pity to spoil a brace of grouse for the sake of a little gravy-beef, and re- collect a little and good is better than plenty and poor. Equal quantities of good gravy-beef and knuckle of veal should be used ; of course, less gravy-beef is necessary when extract of meat is used. The gravy may be thickened with a little brown thickening, but not too much. A very little arrowroot

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