Veal Gravy

Ingredients

• Bones, any cold remnants of veal
• 134 pts. of water
• an onion
• a saltspoonful of minced lemon peel
• a little salt
• a blade of mace
• a few drops of the juice of the lemon
• butter
• and flour

Method

1. 1

   Simmer all ingredients except lemon juice and flour for one hour.

2. 2

   Strain, add butter and flour thickening with water, lemon juice, boil, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 43. The excerpt below is the record exactly as published.

a little salt, 2 glasses of water, 1 dessertspoon- ~ ful of walnut catchup. Brown the venison over a clear fire, and put this with the shank bones and water into a stewpan and allow it to boil very gently for about two hours. Strain an add the catchup and a sprinklin,s «€ salt. Serve very hot. 220. Strong Fish Gravy—lIngredients—2 or 3 eels, crust of toasted bread, 2 blades of mace, some whole pepper, sweet herbs, a piece of lemon peel, an anchovy, a teaspoonful of horse radish. Skin two or three eels, and wash them very clean ; cut them into small pieces and put them into a saucepan. Cover them with water, and add a little crust of bread toasted brown, two blades of mace, some whole pepper, sweet herbs, a piece of lemon peel, an anchovy or two, and a teaspoonful or two of horse radish. Cover close, and simmer ; add a piece of butter and a little flour, and boil with the above. 221. Plain Gravy —Ingredients—An onion, a little butter, 3¢ pt. of stock, pepper and salt, a small piece of lean ham or bacon, a dessertspoonful of Worcester sauce, a sprig of parsley and thyme. Mince an onion finely, fry it in butter to a dark brown color, — then add three-quarters of a pint of stock, pepper and salt to taste, a small piece of lean ham or bacon minced small, a little Worcester sauce, a sprig of thyme and one of parsley. Let it boil five or ten minutes, put it by till wanted, and strain it be- fore serving. 222. Gravy for Hashes—Ingredients—Remnants and bones of the joint intended for hashing, a pinch of salt and pepper, 4% teaspoon- ful of whole allspice, a bunch of savory herbs, a saltspoonful of celery salt or 14 a head of celery, an onion, a small piece of butter, a little corn flour, and boiling water. Put the bones (having previously chopped them), with the remanants of meat, salt, pepper, spice, herbs and celery into a stewpan. Cover with boiling water and allow it to simmer for two hours. Cut up the onion in neat slices and fry in butter a pale brown. Then mix slowly with the gravy from bones. Boil fifteen minutes, strain, then return to stewpan, flavor with catchup or any flavoring that may be preferred. Thicken with Bs oe 1 ” F a < butter and flour and just allow it to come to the boil. Serv ; very hot. area 223. Gravy for a Fowi(when there is no meat to- ~~ «make, it from) —Ingredients—The feet, liver, gizzard, and _ - neck of the fowl, a little browned bread, a slice of onion, a sprig of — parsley and thyme, some pepper and salt, a teaspoonful of mush- room catchup, a little flour and butter. _ Wash the feet nicely, and cut them and the neck small ; simmer them with a little browned bread, a slice of onion, a sprig of parsley and thyme, some pepper and salt, and the liver and gizzard, in a quarter of a pint of water, till half wasted. Take out the liver, bruise it, and strain the liquor to it. Then thicken it with flour and butter, and add a teaspconful of mushroom catchup, and it will be very good. | 224. Veal Gravy—lIngredients—Bones, any cold remnants of veal, 134 pts. of water, an onion, a saltspoonful of minced lemon peel, a little = salt, a blade of mace, a few drops of the juice of the lemon, butter and flour

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