Gravy for General Use

Ingredients

• about two pounds of fillet of veal
• half a pint of soft water
• three pints of water
• a teaspoonful of salt
• a pinch of pepper
• a small carrot
• one onion
• two cloves

Method

1. 1

   1.

2. 2

   Cut veal into pieces and add odd portions of uncooked meat to a saucepan with water.

3. 3

   2.

4. 4

   Bring to a boil and reduce to a glaze.

5. 5

   3.

6. 6

   Add more water, salt, pepper, bouquet garni, carrot, and onion.

7. 7

   4.

8. 8

   Simmer for 2 hours, skimming as needed.

9. 9

   5.

10. 10

    Strain through a sieve for use.

Nutrition per serving

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 122. The excerpt below is the record exactly as published.

GRAVY FOR GENERAL USE. Ingredients. Veal. Bouquet garni. Onion. Carrot. It is often necessary to prepare a gravy for general use. 1. Take about two pounds of fillet of veal. 2. Remove any fat. 3. Cut it into three or four pieces and add any odd portions of uncooked meat. 4. Put them all into a six-pint saucepan or stewpan with half a pint of soft water. 5. Let it come slowly to the boil. 6. Continue reducing till it forms a glaze. 7. Turn the pieces of meat over and add three pints of water, a teaspoonful of salt, a pinch of pepper, a bouquet garni, a small carrot split into four, and one onion, with two cloves

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