Jus (Brown Stock Gravy)

Ingredients

• Put 2 oz. of beef suet or 1 oz. of dripping
• add a sliced onion
• and carrot
• put in about 2 pounds of beef trimmings
• add 4 head of well-washed celery
• 3 cloves
• a blade of mace
• 6 peppercorns
• and a small bouquet of herbs

Method

1. 1

   Put 2 oz. of beef suet or 1 oz. of dripping in a stewpan, add a sliced onion and carrot, fry slightly brown, put in about 2 pounds of beef trimmings or other meat, and any bones of meat or carcase of poultry which you may have by you.

2. 2

   Let it bake in the oven for fifteen minutes, take up, pour off the fat and moisten with 2 quarts of water, add 4 head of well-washed celery, 3 cloves, a blade of mace, 6 peppercorns, and a small bouquet of herbs.

3. 3

   Let the whole simmer gently for several hours, take off fat and scum, and strain.

4. 4

   Season with salt as required.

5. 5

   A few drops of caramel may be added if the gravy is not sufficiently brown.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 133. The excerpt below is the record exactly as published.

Jus ( Brown Stock Gravy). — Put 2 oz. of beef suet or 1 oz. of dripping in a stewpan, add a sliced onion and carrot, fry slightly brown, put in about 2 pounds of beef trimmings or other meat, and any bones of meat or carcase of poultry which you may have by you. Let it bake in the oven for fifteen minutes, take up, pour off the fat and moisten with 2 quarts of water, add 4 head of well-washed celery, 3 cloves, a blade of mace, 6 peppercorns, and a small bouquet of herbs

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