Cassell's dictionary of cookery

Meat Gravy for Sauces.— This preparation may be used in the composition of various sauces. It is prepared by straining the gravy produced by the cooking of meat, and boiling it down at a gentle heat to the consistence of sauce. Sometimes it is thickened, without being boiled down, by the addition of various materials, such as a roux of flour and butter, the yolks of hard-boiled eggs, tomato marmalade, or by chestnuts roasted and crushed to powder. Meat Gravy for Sauces and Similar Purposes. — Place in a stewpan slices of bacon, veal, and some minced ham. The weight of meat put in will of course depend upon the quantity of juice required. The rule is usually to employ one pound of meat for each half-pound of gravy. Then place in the stewpan some onions, carrots, parsnips, celery, parsley, thyme, chives, cloves, nutmeg, and pepper. Place the pan over a gentle fire until all the juice contained in the meat has escaped, MEA (415 ) MEA then increase the heat until the juice has become as thick as it can be made without risk of burning it. llemove the meat, and put as many lumps of butter the size of an egg as there were pounds of meat employed. Thicken with a proper quantity of flour, and form a roux. When this is done, put the meat back into the stewpan, pour in some stock broth, simmer for two hours, skim the liquid, and strain it. Meat Glaze. — Full particulars regarding Meat Glaze are given in the article Glaze. Meat Glaze, in a hurry.— Glaze is an extract of meat, which, when condensed by boiling, becomes the thick varnish so useful to the cook for giving an inviting appearance to a hot or eold joint, poultry, or vegetables. Boil down a strong- stock or gravy until it seems thickish as it drops from the spoon with which it is being stirred, and becomes a firm jelly when cold. Veal being more gelatinous than other meat, produces the best glaze. To make glaze in a huiTy, if no stock be at hand, slice a quarter of a pound of veal as thinly as possible, and fry it over a slow fire in a small pan with a bit of butter ; draw the stewpan from the fire, and stir in a veiy small cup of water ; add pepper and salt, and again stir it until it has boiled thick ; then strain it into a pot and use, laying it on with a brush. When more than one coat is required, dry before putting on another. Meat Jelly for Pies {see Pics, Meat JcUy for). Meat, Liebig's Extract of («<? Liebig's Extract of Meat). Meat Patties. — Prepare the meat in the usual way, mince neatly and fill pattypans lined with puff paste. Or, make a plaui puff paste, roll thin, and form the patties like apple-puffs with the mince enveloped in the paste. Pinch the edges closely together, and fiy a nice brown. Time, ten minutes to fiy.