Gravy in Haste

Ingredients

• half a pound of lean beef
• an onion
• a carrot
• a piece of butter or good beef dripping the size of a large nut
• three-quarters of a pint of water
• a sprig of parsley
• a sprig of thyme
• six peppercorns
• two cloves
• half a salt-spoonful of salt

Method

1. 1

   Cut the beef, onion, and carrot into very small pieces.

2. 2

   Put them into a saucepan with a piece of butter or good beef dripping the size of a large nut, and place them over a fire till they are brightly browned all over.

3. 3

   Keep stirring to prevent burning, and add three-quarters of a pint of water, a sprig of parsley and thyme, six peppercorns, two cloves, and half a salt-spoonful of salt.

4. 4

   Simmer gently, skim, and strain, and the gravy is ready for use.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 642. The excerpt below is the record exactly as published.

half a salt-spoonful of salt, boil once more, and serve. Probable cost, 3d. Sufficient for a pint of gra-vj-. Gravy for Roast Meat.— Alxjut twenty minutes before the joint is taken from the fire, put a common dish imdrr it, and pour slowly and gradually over the brown parts of the meat two or three tablo-six)onfids of boiling water, in which half a tea-spoonful of salt has been dissolved. When it has all dropped into the olish, set it a.side, carefully sldm oft' the fat a.s it rises to the, surface, for it is very disagree- able to have bubbles of fat on the :top of the graxy in the dish, let it boil, and servo a vory smaU quantity on the dish with the meat, and the rest in a tureen. When a larger quantity of gi-avy is required, there is in ordinary house- holds no necessity to purchase gravy-beof in ordei- to obtain it. The trimmings and hard brown uneatable pieces of roasted and broiled meat or poultry should be regularly collected, put into a jar, and covered with boiling water. The next day they should be l)oiled and strained, and will then be ready for use. The brown liquid thus obtained will be much better than water to put under the joint. Gravy for Roast Venison.— Take three shank-bones of mutton, and put t^em into a stewpan with a pint of water and six or eight peppercorns, and, after bringing them to a boil, let them simmer gently for two houra. Skim and strain, add a pinch of salt, a table- spoonful of red cuiTant jelly, and a glass of poi-t or claret. Boil up once, and the gravy is ready to sei've. If preferred, a tablo-spoonful of walnut ketchup may be substituted for the jelly and wine. Probable cost, about 8d., ex- clusive of the wine. Sufficient for nearlj'- a pint of gravy. Gravy for Roast Venison (another way). — Boil a quarter of a pint of good French vinegar witli two ounces of pounded loaf sugar, and as soon as the latter is dissolved, pour it into a tureen. A well- tinned .saucepan should bo used in making this gravy. Time, three or four minutes. Probable cost, 2d. Sufficient for four or five persons. Gravy from Liebig's Extract of Meat. — Excellent and nourishing gravy may be made from the extract of meat com- monly known as Liebig's Extract of Sleat. ITiis valuable prejiaration cannot be too liighly prized. As a matter of economy alone, it ought j to be in every home. 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 supeiior gravy, by attending to the following directions: — Cut two ounces of the lean of undressed ham into dice, and put them into a saucepan with a piece of butter the size of a wahiut, two shallots, finely mince<I, two cloves, a blade of mace, two spiigs of paisley, one of sweet marjoram, and one of thyme, and six peppcrcornB. I'lace the jmn on a moderate fiie, and let it remain until the ham and the sides of the pan are biightly coloured, moving the pieces of meat about with a wooden simoon, to prevent burning, and to allow of their being equally brow^led on all sides. Pour over them, very gradually, a jiint of boiling water, in which half a tea-spoonful of the extract has been dissolved. Boil, then simmer gently for half an hour, strain, and servo. If a thick sauce is wanted, the floui- should bo mixed smoothly with the butter befoi (^ the gravy is put in. Probable cost, od. jxu- tea-spoonful of the extract. Sufficient for a quax't of gravy. Gravy, Garlic {see Garlic Gravy). Gravy in haste.— Tako half a pound of lean bc>f;f, an onion, and a caiTot, and cut them all into very small jjieces. Put them into a. GRA ( 276 ) GRA saucepan, with a piece of butter or good beef dripping the size of a large nut, and place them over a fire till they are brightly browned all over. Keep stirring the saucepan, to prevent their burning, and add three-quarters of a pint of water, a sprig of parsley and thyme, six peppercorns, two cloves, and haK a salt-spoonful of salt. Simmer gently, skim, and strain, and the gravy is ready for use. Time, half an hour to boil the gravy. Sufficient for three- quarters of a pint of gravy. Probable cost, about 7d. per pint. Gravy in haste (another way). — Dissolve half a tea-spoonful of Liebig's extract of meat in half a pint of boiling water. Fry the minced carrot

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