Rich Pale Veal Gravy, or Consomme

Ingredients

• Lean of ham, 6 to 8 oz.
• neck or knuckle of veal, 3 lbs.
• strong broth, 3 pints
• mild onion, 1
• carrot, 1 large
• celery, ½ small head
• mace, 1 large blade
• peppercorns, ½ saltspoonful

Method

1. 1

   Stew the veal with broth, ham, and vegetables for 4 hours.

2. 2

   Strain off the gravy and let it cool to remove fat.

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 111. The excerpt below is the record exactly as published.

RICH PALE VEAL GRAVY, OR CONSOMME. The French, who have always at hand their stock-pot of good bouillon (beef soup or broth), make great use of it in preparing their gravies. It is added instead of water to the fresh meat, and when this, in somewhat larger proportions, is boiled down in it, with the addition only of a bunch of parsley, a few green onions, and a mode- rate seasoning of salt, a strong and very pure-flavoured pale gravy is produced. When the best joints of fowls, or of partridges have been taken for fricassees or cutlets, the remainder may be stewed with a pound or two of veal into a consomme , which then takes the name of chicken or of game gravy. For a large dinner it is always desirable to have in readiness such stock as can easily and quickly be converted into white and other sauces. To make this, arrange a slice or two of lean ham in a stewpan or saucepan with three pounds of the neck of veal once or twice divided (unless the thick fleshy part of the knuckle can be had), and pour to them H 98 MODERN COOKERY. [chap. iv. three full pints of strong beef or veal broth; or, if this cannot conveniently be done, increase the proportion of meat or dimiuish that of the liquid, substituting water for the broth; throw in some salt after the boiling has commenced, and the gravy has been well skimmed, with one mild onion, a bunch of savoury herbs, a little celery, a car- rot, a blade of mace, and a half-saltspoouful of peppercorns; stew those very gently for four hours ; then, should the meat be quite in fragments, strain off the gravy, and let it become sufficiently cold to allow the fat to be entirely cleared from it. A handful of nicely pre- pared mushroom-buttons will much improve its flavour; and the bones of boiled calf’s feet, or the fresh ones of fowls, will be fouud excellent additions to it. A better method of making it, when time and trouble are not regarded, is to heat the meat, which ought to be free of bones, quite through, with from a quarter to half a pint of broth only, and when on probing it with the point of a knife no blood issues from it, and it has been turned and equally done, to moisten it with the remainder of the broth, which should be boiling. Lean of ham, 6 to 8 oz. ; neck or knuckle of veal, 3 lbs. ; strong broth, 3 pints (or veal, 4 lbs., and water, 3 pints); salt; bunch of savoury herbs ; mild onion, 1 ; carrot, 1 large or 2 small ; celery £ small head ; mace, 1 large blade ; peppercorns, \ saltspoonful

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