Gravy for Veal

Ingredients

• a quart of cold water
• a bunch of parsley
• a small sprig of thyme
• a square inch of thin lemon-rind
• a blade of mace
• six peppercorns
• an ounce of butter
• an ounce of flour
• half a pint of stock

Method

1. 1

   Break the veal bone into pieces and put into a stewpan with cold water, parsley, thyme, lemon-rind, mace, and peppercorns.

2. 2

   Cover and stew gently for an hour and a half until reduced to a pint.

3. 3

   Strain and let cool.

4. 4

   Melt butter in a small stewpan, beat in flour, and add stock.

5. 5

   Stir until it boils.

6. 6

   Pour off fat from the veal pan, add sauce, scrape brown gravy from the pan, return to the stewpan, add salt and sugar browning if required, strain over the meat, and serve.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 190. The excerpt below is the record exactly as published.

Gravy for Veal. — Break the veal bone into several pieces, and put these into a stewpan with a quart of cold water, a bunch of parsley, a small sprig of thyme, a square inch of thin lemon-rind, a blade of mace, and six pepper¬ corns. Cover closely, and stew gently for an hour and a half, or till the liquor is reduced to a pint. Strain it into a bowl, and let it go cold. So far the gravy can be made the day before it is wanted. Melt an ounce of butter in a small stewpan, beat into it an ounce of flour and half a pint of stock

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