Gravy for Hare (another way)

Ingredients

• half a pound of gravy beef
• three-quarters of a pint of water
• two sprigs of parsley
• one small sprig of marjoram
• the same of thyme
• a large onion
• half a dozen peppercorns
• a piece of bread toasted on both sides
• a dessert-spoonful of flour
• a tablespoonful of soy
• half a tumblerful of port or claret

Method

1. 1

   Cut the gravy beef into small pieces and put it into a saucepan with three-quarters of a pint of water, two sprigs of parsley, one small sprig of marjoram, one of thyme, a large onion with one clove stuck into it, half a dozen peppercorns, and a piece of bread toasted on both sides.

2. 2

   Simmer gently for one hour, then strain, thicken the gravy with a dessert-spoonful of flour, let it boil once more for half an hour, add a tablespoonful of soy, and half a tumblerful of port or claret, and serve as before.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 640. The excerpt below is the record exactly as published.

a dessert-spoonful of flour, mixed smoothly with a small quantity of the liquid at first, and afterwards added to the rest. Let it boil for twenty minutes, then add a table- spoonful of soy, pepper and salt, if necessary, and half a tumbler of port or claret. Send a little of the gravy in the dish with the hare, and the rest in a tureen. Probable cx)st, exclusive of the wine, 2d. Sufficient for nearly a pint of gravy. Gravy for Hare (another way). — When no stock is in the house, procure half a ^xiund of gravy beef, cut it into small pieces, and put it into a saucepixn with three-quarters of a pint of water, two spngs of parsley, one small sprig of marjoi-am, and the same of thjTne, a large onron, with one clove .stuck into it, half a dozen peppercorns, and a piece of bread toasted on both sides. Simmer gently for one hour, then strain, thicken the giuvy with a dessert-spoon- ful of flour, let it boil once more for half an hour, add a table -spoonful of soy, and half a tumblerful of ])ort or claret, and serve as before. Probable cost, 8d., exclusive of the wine. Sufficient for a pint of gravy. Gravy for Hashes.— Take the bones and trimmings of the joint from wliich the hash is to be made, break tho bones into small pieces, put all into a saucepan, and cover them with boiling water. Put a quarter of a drachm of bi-uised celery-seed, tied in muslin, or two or three of the outside sticks of celery, wliich should always be kept for flavouring purposes, six peppercorns, fom- berries of allspice, two sprigs of parsley

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