Gravy for Game

Ingredients

• half a pound of lean beef
• a slice of butter
• a minced onion
• a bay-leaf
• two cloves
• six peppercorns
• a bunch of parsley
• a piece of carrot
• a pinch of bruised celery-seed
• a dessert-spoonful of corn-flour
• water to mix with corn-flour

Method

1. 1

   Cut the beef into small pieces and brown it in a saucepan with butter and onion.

2. 2

   Add bay-leaf, cloves, peppercorns, parsley, carrot, and bruised celery-seed in muslin.

3. 3

   Mix corn-flour with water to a paste, stir into the sauce, cover, and simmer for at least an hour.

4. 4

   Strain, cool, and remove fat.

5. 5

   Add sugar browning if necessary and salt to taste.

6. 6

   Boil before serving.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 275. The excerpt below is the record exactly as published.

Gravy for Game should be good^ and will of course need to be made a long time before the birds are put down to the fire. It is therefore worth while to allow a little gravy beef for this purpose, and if any trimmings of chicken bones are at hand so much the better. Take half a pound of lean beef (or hah veal and half beef may be used), cut them eat into small pieces, put it in a saucepan with a slice of butter and a minced onion, and move it about till brown ; put with it a bay-leaf, two cloves, six peppercorns, a bunch of parsley, a piece of carrot, and a pinch of bruised celery-seed tied in muslin ; add also a dessert-spoonful of corn-flour

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