Veal Gravy

Ingredients

• three pounds veal
• two slices lean ham
• three pints water
• bunch savory herbs
• one large onion
• blade of mace
• salt
• a few mushrooms when obtainable

Method

1. 1

   Cut veal and ham into small pieces, moisten with water, and extract juices.

2. 2

   Add water, herbs, onion, mace, and mushrooms.

3. 3

   Stew for 3-4 hours, skim, cool, and remove fat.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 386. The excerpt below is the record exactly as published.

bunch savory herbs and pepper and salt. Stew gently about an hour, strain, when cold skim off all fat and stir in a thickening made as in preceding recipe and a few drops of Caramel Coloring. Economical Gravy, — Put in stewpan the chopped bones and trimmings of cold roast or boiled veal or beef, one and one-half pints water, an onion, quarter teaspoon each chopped lemon peel, and salt and blade mace, pounded ; simmer gently an hour or more, or until liquor is reduced to a pint, then strain through hair sieve. Add thickening of butter and flour, let it just boil up, squeeze in about teaspoon lemon juice, and it is readv to serve, it may be fla- vored with a little tomato sauce if at hand., or if dark colored gravy is wanted, catsup or any bottled sauce. Or put chopped bone and trimmings from any cold joint in stewpan with quarter teaspoon each salt, whole pepper and whole allspice, small bunch savory herbs and half head celery, cover with boiling water and simmer gently about two hours. Slice and fry an onion in tablespoon butter till a pale brown, and mix gradually with the ^ravy ; boil fifteen minutes and strain, put back in stewpan, flavor with walnut vinegar, catsup, pickled onion liquor, or any bottled /sauce preferred. Thicken with a 452 GRAVIES. little butter and flour mixed smooth on a plate, boil up once, and the gravv will be ready for use. Giblet Gravy. — Boil the giblets — gizzard, heart and liver — ^with the neck, in two quarts water an hour and a iialf, skinmiingif neces- Barv and adding more water if it cooks away too much. Take out giblets, chop fine, return to water in saucepan, first skinmiing out neck, and add tablespoon fiour mixed smooth with a little cold water ; season and after the fowl has been taken up^ add to drippine pan placed on top of stove, adding more water if necessary, and Doil nve minutes, stirring constantly, scraping the sides of pan to free the rich, savory particles that adhere. More thickemng or seasoning may be neeaed and some add a little sweet majoram. If too much fat in dripping-pan, skimofi'before adding the giblet sauce. If the giblets are not liked, or are preferred served whole, the gravy is made same, simply omitting giblets and serving them on platter with the fowl. Horse-radish Gravy. — Mix well one tablespoon each butter and flour in saucepan, add pint soup or gravy stock ; let boil till flour is well cooked ; add three or four tablespoons prepared horse-radish, pinch of sugar, a little salt and white pepper if liked. Serve at once. If grated fresh horse-radish is used add a little vinegar to gravy just before serving. Milk, broth from boiled corned beef or water may be used instead of stock. This is one of the best of gravies. Maitre d' hoUl Gravy. — Mix in saucepan two tablespoons Ma- trie d' hotel Butter and one of flour ; aad pint milk or water, let boil and serve with boiled beef, mutton or fish. Or add only naif pint milk and make a thick sauce known as Maitre d^ hotel Sauce. Orange Gravy. — Put a sliced onion in stewpan with half pint stock, a few basil or bay leaves, three or four strips orange or lemon peel and simmer very gently fifteen minutes. Strain, and if not suf* nciently fiavored add juice of a Seville orange or lemon ; season, add thickening of arrowroot or corn starch, boil up once and serve. Nice for all game. Piquant Gravy. — Put two tablespoons each chopped cucumber pickles, capers and onions in saucepan with half pint vinegar and stir over fire until vinegar has nearly all evaporated ; add two table- spoons each butter and flour rubbed smooth, two teaspoons salt, two saltspoons pepper and hidf as much cayenne^ with pint boiling water or stock, ^ou up once and serve. This is also known as Piquant Sauce^ and a more elaborate recipe is the following : Put two tablespoons butter in stewpan with a small carrot and six shal- lots, slicea, bunch savory herbs, half bay leaf, two small slices lean ham, chopped fine, two cloves, six pepper-corns, blade of mace, and three whole allspice. Simmer all over slow fire until bottom of pan is covered with a brown glaze^ stirring to prevent burning, and add four tablespoons vinegar, halt pint stock, teaspoon sugar, pinch of COLD MEATS. 453 cayenne and salt to taste. Simmer gently fifteen minutes, skim off all fat, strain and serve hot with roast meats. If not liked so acid use less vinegar. 8<ige Oravy, — Chop fine a half dozen large ^een sage leaves, or more if the leaves are small, with two medium-sized onions. Put in stewpan with butter size of walnnt, sprinkle with flour, cover closelv and let steam a few minutes. Then add teaspoon vinegar, some broth or gravy, and seasoning of salt and pepper. . Simmer till the onion is tender. Capital with roast pork. Veal Orwrnf, — Cut three pounds veal and two slices lean ham in small pieces* put in stewpan, moisten with little water and set over fire to extract juices ; when bottom of pan is covered with a white glaze add three pints water, bunch savory herbs, a few green onions or one large onion, blade of mace, salt to taste and a few mushrooms whe^i obtainable. Stew very slowly three or four hours and skim well the moment it boils. Let cool, take off fat and re- heat when wanted for use. May be used as a foundation for white sauces, for fricassees, or wherever nice veal gravy

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