Gravy from Stock

Ingredients

• a piece of butter about the size of a walnut
• two ounces of uncooked lean ham, chopped small
• a shallot, finely minced
• a sprig of thyme or marjoram
• a sprig of parsley
• three cloves
• three-quarters of a pint of unflavoured stock
• a tea-spoonful of flour
• add salt and pepper

Method

1. 1

   Cover the pan closely and let these stew slowly for half an hour.

2. 2

   Shake the pan several times to prevent the meat burning.

3. 3

   When the side of the saucepan is brightly browned, add the stock.

4. 4

   Boil together for another half-hour, thicken if necessary with flour, add salt and pepper, and strain before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 636. The excerpt below is the record exactly as published.

a piece of butter about the size of a walnut into a saucepan, with two ounces of uncooked lean ham, chopped small, a shallot, finely minced, a sprig of thyme or mar- joram, a sprig of parsley, and three cloves. Cover the pan closely, and let these stew slowly for half an hour. Shake the pan several times to prevent the meat burning, and when the side of the saucepan is brightly browned, add three- quarters of a pint of unflavoured stock. Boil all together another half-hour, thicken, if necessary, with a tea-spoonful of flour, add salt and pepper

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