Meat Gravy for Sauces

Ingredients

• one pound of meat
• half-pound of gravy
• lumps of butter the size of an egg
• a proper quantity of flour
• some stock broth

Method

1. 1

   Place in a stewpan slices of bacon, veal, and some minced ham.

2. 2

   The weight of meat put in will depend upon the quantity of juice required.

3. 3

   Place in the stewpan some onions, carrots, parsnips, celery, parsley, thyme, chives, cloves, nutmeg, and pepper.

4. 4

   Place the pan over a gentle fire until all the juice contained in the meat has escaped, then increase the heat until the juice has become as thick as it can be made without risk of burning it.

5. 5

   Remove the meat, and put as many lumps of butter the size of an egg as there were pounds of meat employed.

6. 6

   Thicken with a proper quantity of flour, and form a roux.

7. 7

   When this is done, put the meat back into the stewpan, pour in some stock broth, simmer for two hours, skim the liquid, and strain it.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 912. The excerpt below is the record exactly as published.

Meat Gravy for Sauces.— This pre- paration may be used in the composition of various sauces. It is prepared by straining the graN-y produced by the cooking of meat, and boiling it down at a gentle heat to the consistence of sauce. Sometimes it is thickened, ■without being boiled down, by the addition of various materials, such as a roux of flour and butter, the yolks of hard-boiled eggs, tomato marmalade, or by chestnuts roasted and crushed to powder. Meat Gravy for Sauces and Similar Purposes. — Place in a stewpan slices of bacon, veal, and some minced ham. The weight of meat put in will of course depend upon the quantity of juice required. The rule is usually to employ one pound of meat for each half-pound of gravy. Then place in the stewpan some onions, carrots, parsnips, celei'v, parsley, thyme, chives, cloves, nutmeg, and pepper. Place the pan over a gentle fii-e until all the juice contained in the meat has escaped, MEA (415 ) MEA then increase the heat until the juice has become as thick as it can be made without lisk of biu'ning it. llemove the meat, and put as many lumps of butter the size of an egg- as there were pounds of meat employed. Thicken with a xiroper quiuitity of flour, and form a roux. When this is done, put the meat back mto the stewpan, pour in some stock broth

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