Gravy for Game

Ingredients

• a piece of butter the size of a small egg
• a table-spoonful of flour
• a cupful of good stock
• half a teaspoonful of mixed mustard
• a tiny pinch of cayenne
• as much powdered mace as will stand on the point of a knife
• a dessert-spoonful of lemon-juice
• a wineglassful of sherry

Method

1. 1

   Melt butter, mix in flour until browned, add stock, mustard, cayenne, mace, and lemon juice.

2. 2

   Boil for twenty minutes, add sherry, and serve.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 220. The excerpt below is the record exactly as published.

a piece of butter the size of a small egg in a saucepan, and fry two sliced onions in it until lightly browned. Drain them from the fat, and mix with them a pint and a half of good stock, and, if the flavor is liked, two tart apples, pared and cored. Simmer gently until the onions are sufficiently tender to be pressed through a sieve, and after this has been done boil once more, thicken the gravy with a tabic- spoonful of flour and a table-spoonful of curry powder, mixed with a little cold water, and add a pinch of salt. Boil for half an hour, and just before serving add two table-spoonfuls of good cream. Time, an hour and a quarter. Gravy from Extract of Meat. — Ex- cellent and nourishing gravy may be made from the extract of meat. It is very good if simply dissolved in a little boiling water and mixed with a rather liberal allowance of salt, but it may be converted into superior gravy by the following directions : Cut 2 ozs. of the lean of undressed ham into dice, and put them into a saucepan with a piece of butter the size of a walnut, two shal- lots, finely minced, two cloves, a blade of mace, two sprigs of parsley, one of sweet marjoram, one of thyme, and six peppercorns. Place the pan on a moderate fire, and let it remain until the ham and the sides of the pan are brightly colored, moving the pieces of meat about with a wooden spoon to prevent burning, and to allow of their being equally browned on all sides. Pour over them, very gradu- ally, a pint of boiling water in which half a teaspoonful of the extract has been dissolved. Boil, then simmer gently for half an hour, strain, and serve. If a thick sauce is wanted, the flour should be mixed smoothly with the butter before the gravy is put in. Sufficient for a quart of gravy. Gravy for Game. — Melt a piece of . butter the size of a small egg in a saucepan, and mix with it very smoothly a table-spoonful of flour. When lightly browned, add a cupful of good stock, half a teaspoonful of mixed mustard, a tiny pinch of cayenne, as much powdered mace as will stand on the point of a knife, and a dessert-spoonful of lemon-juice. 192 Gravy for Grills, etc. G R A V I E S , ETC. Thickening, Brown Boil for twenty minutes. Add a wineglassful of sherry

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