Meat Gravy (Stoved)

Ingredients

• 1 or 2 oz. of fat
• 4 oz. sliced onion
• 4 lb. trimmings of meat
• 1 pint of cold water

Method

1. 1

   Place fat in a saucepan, cover with onion and meat, sprinkle with salt, and sweat over gentle heat.

2. 2

   Simmer until cooked, then add water and boil for 15 minutes.

3. 3

   Strain and remove fat.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 6. The excerpt below is the record exactly as published.

Meat Gravy (Stoved) Slice or shred 1 or 2 oz. of fat, place it at the bottom of a saucepan, cover with 2 to Se —— Ne « eS — ~ ~" do ee oS Sore, eee NE ee = 24 THE VICTORY COOKERY BOOK 4 oz. sliced onion and then 4 lb. trimmings of meat or slices of shin or ox cheek. Sprinkle with salt, cover with a lid, place over gentle heat and allow the contents to sweat so that the meat throws out its moisture. Continue to simmer until cooked ; — turn from time to time until the moisture evaporates and the whole is thoroughly brown. If the evaporation is too rapid add from time to time a tablespoonful of water, but not more. Add 1 pint of cold water

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