Meat Gravy

Ingredients

• lib. of raw, lean ham
• four onions
• 61b. of fillet of veal
• the same of gravy-beef
• 1 pint of general stock
• 2galls. of stock
• one fowl
• Joz. of salt

Method

1. 1

   Cut off the rind from the ham, put it in a saucepan with a little butter, and add the onions cut into four pieces.

2. 2

   Put the fillet of veal and gravy-beef in the saucepan, add the stock, and reduce the liquor to a dark glaze.

3. 3

   Now add the stock, fowl, a fagot of herbs, and salt; boil up again, remove to the side of the fire, and let simmer for three-and-a-half hours.

4. 4

   Strain through a cloth, remove the fat, and it is ready for use.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 484. The excerpt below is the record exactly as published.

Meat Gravy.— Cut off the rind from lib. of raw, lean ham, put it in a saucepan with a little butter, and add four onions, each cut up into four pieces. Put about 61b. of fillet of veal and the same of gravy-beef in the saucepan, add 1 pint of general stock put the pan on the fire, and reduce the liquor to a dark glaze, taking care not to let it burn. Now add 2galls. of stock, one fowl, a fagot of herbs, and Joz. of salt

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