Other Recipes from SAUCES.A Rich Brown Gravy.
A Good Gravy For Roast Fowls.
Another Excellent Receipt.
A Fine Sauce For Steaks.
A Fish Sauce Without Butter.
A Fine Fish Sauce.
Sauce For Ducks.
Apple Sauce For Goose.
To Draw Good Gravy.
Sauce Robert For Steaks.
Savory Herb Powder.
English Egg Sauce.
Beef Gravy(Sauces.) - (The Lady's Own Cookery Book)
Cut in pieces some lean beef, according to the quantity of gravy you may
want; put it into a stewpan, with an onion or two, sliced, and a little
carrot; cover it close, set it over a gentle fire, and pour off the
gravy as it draws from it. Then let the meat brown; keep turning it to
prevent its burning, pour over some boiling water, and add a few cloves,
peppercorns, a bit of lemon, and a bunch of sweet-herbs. Gently simmer
it, and strain it with the gravy that was drawn from the meat, some
salt, and a spoonful of ketchup.
Roasted Beef GravyAn exceedingly nice sauce for Hamburg steaks. After you have taken the
steaks from the pan, add a tablespoonful of butter and one of flour; mix.
Fill your measuring cup half full of strained tomatoes, the remaining half
with stock, making a half pint; add this to the butter and flour, stir
until boiling, add a seasoning of salt and pepper and pour over the
Beef Gravy To Keep For UseCover a piece of six or eight pounds with water; boil it for twenty
minutes or half an hour: then take out the meat, beat it thoroughly, and
cut it in pieces, to let out the gravy. Put it again into the water,
with a bunch of sweet-herbs, an onion stuck with cloves, a little salt,
and some whole pepper. Let it stew, but not boil, till the meat is quite
consumed; pass it through a sieve, and let it stand in a cool place. It
will keep for a week, if the weather is not very hot. If you want to use
this for a hash of brown meat, put a little butter in your frying-pan,
shake in a little flour as it boils, and add a glass of claret: if for a
white sauce to fowls or veal, melt the butter in the gravy, with a glass
of white wine, two spoonfuls of cream, and the yolks of four or six
eggs, according to the quantity of sauce required.
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