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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.

Other Recipes

Roasted Beef Gravy

An 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

Other Recipes

Beef Gravy To Keep For Use

Cover 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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