Household Gravy, Superior

Ingredients

• one pound of lean veal
• half a pint of water
• a small onion
• one clove stuck in it
• three sprigs of parsley
• one sprig of thyme
• a small carrot
• a bay-leaf
• half a teaspoonful of salt
• a quarter of a teaspoonful of pepper

Method

1. 1

   Put veal and any trimmings or bones into a stewpan with water and simmer until a light glaze forms.

2. 2

   Add more water and remaining ingredients, simmering until done.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 728. The excerpt below is the record exactly as published.

alf a tea-spoonful of salt, -and one tea-spoonful of spice. Make a hollow in the fl.nr, and pour in a wine-glassful of yeast and half a pint of warmed milk slightly coloured with saflron. Mix the surrounding flour with the milk and yeast to a thin batter ; throw a little dry flour over, and set the pan before the fire to rise. "WHien risen, add half a pound of melted butter and milk enough to make a soft dough. Cover over as before, and let it stand half an hour. Then make the dough into buns, and HOT ( 320 HOW mark them with the back of a knife. Time, fifteen to twenty minutes to bake. Probable cost, Id. each. Siifficient for twenty-four buns. Hot Cross Buns (another way). — See \ Good Friday Buns. Hot Pickle. — ilince an ounce of shallots very finely, and put into a stew^jan with an ounce of whole ginger, two ounces of salt, a quarter of an ounce of mustard-seed, half an ounce of pepper, two di-achms of cayenne, and half an ounce of allspice. Pour over them a quart of vinegar, and let the mixture boil. Put it into a jar and let it get cold, then add any fresh vegetables that are obtainable, such as cauliflowers, French betms, radish-pods, aspara- gus, or even gi-ecn gooseberries and unripe apples, ilore pickle may be added when re- quired, and vegetiibles as they come into season. Probable cost of pickle. Is. 6d. Sufficient for as many vegetables as it will entirely cover. Hot Pint, Scotch. — Mix two table-spoon- fuls of cold ale with a weU-beuten egg. Add a table-spoonful of sugar, half a nutmeg, grated, and a qu;irter of a pint of wliiskey. Stir this mixture into two pints of ale which are just upon the point of boiling. Leave the ingre- dients on the fire till they nearly boil, but not quite ; then pour the hot pint quickly, and from a good height, from one jug to another, for three or four minutes. It sliould be served hot. Time, half an hour to prepare. Probable cost, lOd., exclusive of the whiskey. The above quantities are sufficient for three pints of the liquid. Hot Pot. — Take two pounds of chops from the best end of the neck, and two sheep' s- kidueys. Trim them neatly, cut off aU super- fluous fat, and lay half of them in a deep dish well buttered, and with them a kidney cut in slices. Sprinkle over them a little pepper and salt and a tea-spoonful of finely-minced onions, and place upon them a quarter of a pound of potiitoes cut in slices. Put two or three small lumpsof drippinghere and there, and repeat until the meat is used ;uid the dish nearly full. Cover the top with whole potatoes, pour half a pint of water or stock over, and bake in a moderate oven. A few oysters are by many considered an improvement, and for this purpose tinned oysters will be found to answer nearly as well as fresh ones, and to be much less ex- pensive. Half a tin will be sufficient for this quantity. Lay them upon the meat, pour a little of the liquid over them, and proceed as above. Time, throe hours or more to bake. Sufficient for six or seven "persons. Probable cost 2s. lOd. Hot Pot, Lancashire {sec Lancashire Hot Pot). Hot Sauce, for Broils, &c.— Melt two ounces of butter in a stewpan, stir in ^vith it a table-spoonful of floiu-, and mix smoothly with the back of a wooden spoon until it is lightly bro-wned. Add gradually to it a quarter of a pint of good stock, stirring all the time ; add also a tea-spoonful of chopped capers, a tea-sjioonful of chopped shallots, a tea-spoonful of mustard, half a tea-spoonful of essence of anchovy, a table-spoonful of walnut ketchup, a table-spoon- ful of port- or claret, and a quarter of a tea- spoonful 01 cayenne. Boil gently for six or seven minutes, and serve as hot as possible. Probable cost, 4d. Sufficient for five or si.x persons. Hot Spice, for Flavouring Sauce, Gravies, &C. — Take half an ounce each of cinnamon, black pepper, and ginger. Pound them thoroughly in a mortar, and with them three- quarters of an ounce of cayenne, one ounce of mace, two ounces of finely-grated nutmeg, three ounces of white pepper, and a dozen cloves. When thoroughly pounded and mixed put these ingre- dients into a bottle, and keep the spice closely stoppered until required. Time, half an houi- to prepare. Probable cost. Is. 8d. When it is to be used, try a little pinch of the powder at first, and add more if required. Household Gravy, Superior.— Take one pound of lean veal from the fillet. Put it into a stewpan, and with it any trimmings and bones of beef, veal, or mutton ; but they must be perfectly sweet, or they wUl spoil the gravy. Add half a pint of water, and simmer gently until a light glaze is formed at the bottom of the stewpan; then add a pint and a Iiiilf of water, a small onion with one clove stuck in it, three spx-igs of parsley and one of thyme, a small carrot, a bay-leaf, half a tea-spoonful of salt, and a quarter of a tea-spoonful of pepper

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