Veal Gravy

Ingredients

• bits of lard
• a few thin slices of ham
• a few bits of butter
• slices of fillet of veal
• sliced onions
• carrots
• parsnips
• celery
• a few cloves
• two spoonfuls of broth

Method

1. 1

   Put bits of lard in a stewpan, then add slices of ham and bits of butter.

2. 2

   Add slices of fillet of veal, onions, carrots, parsnips, celery, and cloves on the meat.

3. 3

   Add broth and set on fire until the veal throws out its juice.

4. 4

   Then put it on a stronger fire until the meat catches to the bottom of the pan and is brought to a proper color.

5. 5

   Add light broth and simmer until the meat is well done.

6. 6

   Skim and sift it clear for use.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 510. The excerpt below is the record exactly as published.

VEAL GRAVY.— Put in the stewpan bits of lard, then a few thin slices of ham, a few bits of butter, then slices of fillet of veal, sliced onions, carrots, parsnips, celery, a few cloves, upon die meat, and two spoonfuls of broth

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