Rich Deep-Coloured Veal Gravy

Ingredients

• from half to three quarters of a pound of undressed ham
• lean veal, 4 lbs.
• about half a pint of good broth

Method

1. 1

   Layer ham and veal in a pan, add broth, and reduce over heat.

2. 2

   Stew gently until a glaze forms, then add boiling broth to cover the meat.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 112. The excerpt below is the record exactly as published.

RICH DEEP-COLOURED VEAL GRAVY. Lay into a large thick stewpan or saucepan, from half to three quarters of a pound of undressed ham, freed entirely from fat, and from the smoked edges, and sliced half an inch thick ; on this place about four pounds of lean veal, cut from the best part of the knuckle or from the neck (part of the fillet, which in France is often used for it instead, not being generally purchasable here, the butchers seldom dividing the joint) ; pour to them about half a pint of good broth,* and place the pan over a brisk fire until it is well reduced; then thrust a knife into the meat, aud continue the stewing more gently until a glaze is formed as we have described at page 10. The latter part of the process must be very slow ; the stewpan must be frequently shaken, and the gravy closely watched that it may not burn: when it is of a fine deep amber colour, pour in sufficient boiling broth to cover the meat, add a bunch of parsley, and a few mushrooms and green onions. A blade or two of mace, a few white peppercorns, and a head of celery, would, we think, be very admissible additions to this gravy, but it is extremely good without. Half the quantity can be made, but it will then be rather more troublesome to manage. Undressed ham, 8 to 12 oz. : lean veal, 4 lbs.

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