saucepan, with a piece of butter or good beef
dripping the size of a large nut, and place them
over a fire till they are brightly browned all
over. Keep stirring the saucepan, to prevent
their burning, and add three-quarters of a pint
of water, a sprig of parsley and thyme, six
peppercorns, two cloves, and haK a salt-spoonful
of salt. Simmer gently, skim, and strain, and
the gravy is ready for use. Time, half an
hour to boil the gravy. Sufficient for three-
quarters of a pint of gravy. Probable cost,
about 7d. per pint.
Gravy in haste (another way). — Dissolve
half a tea-spoonful of Liebig's extract of meat
in half a pint of boiling water. Fry the minced
carrot ✪ Gravy in Haste and onion in a little butter or di-ip^jing,
until lightly browned, pour the liquid over
them, let all boil together for ten minutes,
add a dessert-spoonful of mushroom or walnut
ketchup, skim, strain, and serve. Probable
cost, 3d. Sufficient for half a pint of gravy.
Gravy, Jelly for. — Take a pound and a
half of the shin of beef, a pound and a half of
the knuckle of veal, and a quarter of a pound
of lean uncooked ham. Cut the meat into
small pieces, break the bone, remove the
marrow, and add a bunch of savoury herbs, a
sliced carrot, two blades of mace, eight pepper-
corns, the rind of a quarter of a lemon, three
grains of cayenne, a lump of sugar, and a small
tea-spoonful of salt. Pour on four pints of
water, or, better still, veal broth, and let the
mixture simmer very gently for six hours. If
quickly boiled the jelly will be spoilt. Remove
the scum as it rises, and strain the gravy,
which should be kept in a cool place, and boiled
for a minute or two every two or three days, if
it is to be kept some time. The above is
an excellent recipe for making strong gravies
and sauces. Probable cost, about 3s. Sufficient
for three pints.
Gravy, Jugged. — Take half a pound of
lean ham, and two pounds of lean beef — the
shin is the best for this purjjose. Cut them
into small square pieces, and put them into an
earthen jar. Strew over, and amongst them,
choj)ped vegetables and seasoning, consisting
of a carrot, an onion, half a drachm of bruised
celery-seed, tied in a piece of musHn, a blade of
mace, three sprigs of parsley, and one each
*f marjoram and thyme, six peppercorns, and
a clove. Pour a quart of water✪ Gravy, Jugged on these ingre-
dients, cover the jar closely, and place it in a
moderate oven, for five or six hours. At the
end of that time, skim and strain the gravy,
which will be ready for use. Probable cost
for this quantity, 2s. 6d. Sufficient for four or
five persons.
Gravy, Kidney. — Take half a beef kid-
ney, or three sheeps' kidneys. Cut them into
slices, flour them, and strew over them a table-
spoonful of powdered herbs, of which two parts
should be parsley, and one thyme. Put them
into a saucepan Avith a piece of butter, the size
of a large egg, and a small onion finely minced,
and shake them over the fire until the gravy is
almost dried up; then add a pint of boiling
water, and simmer very gently for an hour and
a half, or more, until the gravy is done to
perfection. Then skim and strain. Add salt
and cayenne, and any flavouring that may be
preferred. Probable cost, 8d. Sufficient for
four or five persons.
Gravy made without Meat, for ✪ Gravy, Kidney
Page 644 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
saucepan, with a piece of butter or good beef dripping the size of a large nut, and place them over a fire till they are brightly browned all over. Keep stirring the saucepan, to prevent their burning, and add three-quarters of a pint of water, a sprig of parsley and thyme, six peppercorns, two cloves, and haK a salt-spoonful of salt. Simmer gently, skim, and strain, and the gravy is ready for use. Time, half an hour to boil the gravy. Sufficient for threequarters of a pint of gravy. Probable cost, about 7d. per pint.
Gravy in haste (another way). — Dissolve half a tea-spoonful of Liebig's extract of meat in half a pint of boiling water. Fry the minced carrot and onion in a little butter or dripping, until lightly browned, pour the liquid over them, let all boil together for ten minutes, add a dessert-spoonful of mushroom or walnut ketchup, skim, strain, and serve. Probable cost, 3d. Sufficient for half a pint of gravy.
Gravy, Jelly for. — Take a pound and a half of the shin of beef, a pound and a half of the knuckle of veal, and a quarter of a pound of lean uncooked ham. Cut the meat into small pieces, break the bone, remove the marrow, and add a bunch of savoury herbs, a sliced carrot, two blades of mace, eight peppercorns, the rind of a quarter of a lemon, three grains of cayenne, a lump of sugar, and a small tea-spoonful of salt. Pour on four pints of water, or, better still, veal broth, and let the mixture simmer very gently for six hours. If quickly boiled the jelly will be spoilt. Remove the scum as it rises, and strain the gravy, which should be kept in a cool place, and boiled for a minute or two every two or three days, if it is to be kept some time. The above is an excellent recipe for making strong gravies and sauces. Probable cost, about 3s. Sufficient for three pints.
Gravy, Jugged. — Take half a pound of lean ham, and two pounds of lean beef — the shin is the best for this purpose. Cut them into small square pieces, and put them into an earthen jar. Strew over, and amongst them, chopped vegetables and seasoning, consisting of a carrot, an onion, half a drachm of bruised celery-seed, tied in a piece of musHn, a blade of mace, three sprigs of parsley, and one each of marjoram and thyme, six peppercorns, and a clove. Pour a quart of water on these ingredients, cover the jar closely, and place it in a moderate oven, for five or six hours. At the end of that time, skim and strain the gravy, which will be ready for use. Probable cost for this quantity, 2s. 6d. Sufficient for four or five persons.
Gravy, Kidney. — Take half a beef kidney, or three sheeps' kidneys. Cut them into slices, flour them, and strew over them a tablespoonful of powdered herbs, of which two parts should be parsley, and one thyme. Put them into a saucepan with a piece of butter, the size of a large egg, and a small onion finely minced, and shake them over the fire until the gravy is almost dried up; then add a pint of boiling water, and simmer very gently for an hour and a half, or more, until the gravy is done to
perfection. Then skim and strain. Add salt and cayenne, and any flavouring that may be preferred. Probable cost, 8d. Sufficient for four or five persons.
Gravy made without Meat, for
Records on this page
Gravy in HasteGravy, JuggedGravy Maigre for FishGravy, KidneyGravy made without Meat, for Fowls