Gravy Maigre for Fish

Ingredients

• half a clove of garlic
• an onion
• a carrot
• a turnip
• a piece of butter the size of a large egg
• a quarter of a pint of cold water
• two grains of cayenne
• half a teaspoonful of salt
• three cloves
• two sprigs of parsley
• one of thyme
• half a dozen button-mushrooms
• another lump of butter, rolled thickly in flour

Method

1. 1

   Fry the garlic, onion, carrot, and turnip in butter until glazed.

2. 2

   Pour in cold water and add cayenne, salt, cloves, parsley, thyme, mushrooms, and floury butter.

3. 3

   Simmer gently for about twenty minutes, then strain and add sherry or Madeira.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 644. The excerpt below is the record exactly as published.

a carrot, an onion, half a drachm of bruised celery-seed, tied in a piece of musHn, a blade of mace, three sprigs of parsley, and one each *f marjoram and thyme, six peppercorns, and a clove. Pour a quart of water on these ingre- dients, cover the jar closely, and place it in a moderate oven, for five or six hours. At the end of that time, skim and strain the gravy, which will be ready for use. Probable cost for this quantity, 2s. 6d. Sufficient for four or five persons. Gravy, Kidney. — Take half a beef kid- ney, or three sheeps' kidneys. Cut them into slices, flour them, and strew over them a table- spoonful of powdered herbs, of which two parts should be parsley, and one thyme. Put them into a saucepan Avith a piece of butter, the size of a large egg, and a small onion finely minced, and shake them over the fire until the gravy is almost dried up; then add a pint of boiling water, and simmer very gently for an hour and a half, or more, until the gravy is done to perfection. Then skim and strain. Add salt and cayenne, and any flavouring that may be preferred. Probable cost, 8d. Sufficient for four or five persons. Gravy made without Meat, for Fowls.- — Take the feet, necks, livers, and gizzards of the fowls, wash them thoroughly, cut them into small pieces, and put them into a saucepan, with a bunch of savoury herbs, a small onion, haK a slice of bread, toasted brown and hard, but not burnt, a salt-spoonful of salt, half a salt-spoonful of pepper, and a pint and a half of water. Simmer very gently for an hour, or more. Pour the fat from the pan which has been under the fowl, strain the gravy to it, stir it well, strain it again into the saucepan ; add a table-spoonful of mushroom ketchup, if this is liked, and serve as hot as possible. Probable cost, 2d. Sufficient for a couj^le of fowls. Gravy Maigre for Fish (sometimes called Root Gravy) . — Cut half a clove of garlic, an onion, a cari-ot, and a turnip inta small pieces, and fry them to a glaze in a piece of butter the size of a large egg. Pour slowly over them a quarter of a j^int of cold water, and add two grains of cayenne, half a tea-spoonful of salt, three cloves, two sprigs of parsley, one of thyme, half a dozen button- mushrooms, and another lump of butter, rolled thickly in flour

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