Gravy Soup

Ingredients

• a quarter of a pint of bouillon
• a pint of water to each pound of meat
• four moderate-sized ones
• six ounces of fresh butter
• five of flour
• a tablespoonful of the best soy
• half a pint of sherry
• a little cayenne

Method

1. 1

   Brown the meat with onions and carrots in a stewpan with bouillon.

2. 2

   Reduce the broth, then add water and finish the soup.

3. 3

   For a richer version, fry beef, season, and stew with water and vegetables for six hours.

4. 4

   Strain, thicken with butter and flour, and add soy, sherry, and cayenne before serving.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 38. The excerpt below is the record exactly as published.

GRAVY SOUP. Instead of browning the meat in its own juices, put it with the onions and carrots, into a deep stewpan, with a quarter of a pint of bouillon , set it over a brisk fire at first, and when the broth is somewhat re- duced, let it boil gently until it has taken a fine colour, and forms a CHAP. I.] SOUPS* 11 glaze (or jelly) at the bottom of the stewpan ; then pour to it the pro- per quantity of water, and finish the soup by the preceding receipt.* Obs. — A rich, old-fashioned English brown gravy-soup may be made with beef only. It should be cut from the bones, dredged with flour, seasoned with pepper and salt, and fried a clear brown ; then stewed for six hours, if the quantity be large, with a pint of water to each pound of meat, and vegetables as above, except onions, of which four mode- rate-sized ones, also fried, are to be added to every three quarts of the soup, which, after it has been strained and cleared from fat, may be thickened with six ounces of fresh butter, worked up very smoothly with five of flour. In twenty minutes afterwards, a tablespoonful of the best soy, half a pint of sherry, and a little cayenne

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