Gravy Stock

Ingredients

• Place a layer of slices of onion in a saucepan holding a gallon
• over this a layer of fat bacon
• about two pounds of shin of beef chopped in small pieces
• one pint of common stock or even water
• two or three carrots cut in slices
• one leek
• a head of celery (when in season)
• a handful of parsley
• half a clove of garlic
• a sprig of marjoram and of thyme, a bay leaf
• four or five cloves
• white pepper and salt to taste
• white pepper and salt to taste

Method

1. 1

   Place layers of onion, bacon, and shin of beef in a gallon saucepan.

2. 2

   Pour in one pint of common stock or water and cook for one hour until reduced to a glaze.

3. 3

   Add enough cold stock or water to cover, along with carrots, leek, celery, parsley, garlic, marjoram, thyme, bay leaf, cloves, white pepper, and salt.

4. 4

   Boil for about three hours, then strain off the liquor.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 49. The excerpt below is the record exactly as published.

Gravy Stock. Place a layer of slices of onion in a saucepan holding a gallon, over this a layer of fat bacon, and over all about two pounds of shin of beef chopped in small pieces; one pint of common stock or even water, being poured on the whole, set the saucepan on the fire for one hour, until the liquor is almost evaporated—what is called reduced to a ‘‘glaze”—then add sufficient cold common stock or cold water to cover contents of the saucepan, and two or three carrots cut in slices, one leek, a head of celery (when in season), or some celery seed, a handful of parsley, half.a clove of garlic, a sprig of marjoram and of thyme, a bay leaf, four or five cloves, white pepper and salt to taste

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