Cassell's dictionary of cookery

GRA ( 271 ) GRA hot as possible. Probable cost, Sd. Sufficient for one jjint of gravy. Gravy, Beef, Plain. — Cut some coarse pieces of beef into dice, strew a little siilt over them, and put them in a closely-covered saucepan, by the side of a gentle fire, until the juice flows from the meat and glazes at the bottom of the pan. Four in as much boiling stock or water as will cover the meat, and simnter gently for an hour and a half. Probable cost of beef, 8d. per pound. Suihcient, half a pound of beef for a pint of gravy. Gravy, Bon Vivant's Sauce for (sometimes called Epicurean Sauce J. — Mince two ounces of shallots very finely, and put them into a bottle with six table-spoonfuls of walnut ketchup, si.x of mushroom ketchup, four of soy, four of port, a dozen peppercorns, j -eight cloves, a quarter of an ounce of cayenne, i and three-quarters of a pint of vinegar. Cork the bottle closely, and let it remain for three I weeks, shaking it occasionally. At the end | of that time strain carefully, keep it in | bottles secui-ely stoppered, and store for use. A table-spoonful will flavour half a pint of sauce sufhciently for the taste of most persons. Probable cost. Is. per pint, yufficient for a pint and a half of sauce. Gravy, Brown, Cheap and Good.— Toiist a slice of bread on both side^ until hard and darkly browned, but it must not bum. Cut i two large onions into thin slices, fry them in a i little dripping or butter till brightly browned, and pour over them a quart of boiling water or stock. Put in the toast, and any trimmings of meat, or poultry, or bones from dressed joints, chopped into small pieces, that are to be had, with a bunch of savourj' herbs. Simmer gently until the gravy is thick and good, Strain, add salt and pepper, and a tiible-spoonful of mushroom ketchup, and put aside for \ise. Time, about thi-ee hours to simmer. Probable cost, 4d., exclusive of the bones. Sufficient for one pint of gravy. Gravy, Brown, Roux for Thickening.—Put a quarter of a pound of fresh butter into a scrupulously clean saucepan, melt it slowly, and add very gradually half a pound of flour. The flour should be shaken in from a dredging-box, and stirred with a wooden spoon until the roux is i^erfectly smooth and a bright brown colour. The edge of the spoon should be pressed rather heavily on the bottom of the saucepan, to prevent burning, which would certainly spoil the roux. Though this thickening is best when freshly made, it will keep for some days if poured into jars, and the surface kept entire. It is an improvement to make it with browned flour — that is, flour which has been kept in a slow oven until it is lightly browned all through. ^Vhen this is used, the roux need not be so long on the fire. It may be used with either hot or cold gravy. If the gravy be hot, the roux should be moistened gradually with it off the fire ; if cold, it should be stirred on the fire till the gravy boils. Time, about an hour and a half. Probable cost, 6d. A dessert-spoonful of roux will thicken a pint of gravj-.