Home Recipes Cook Books Food Categories Featured

Beef Gravy To Keep For Use

(Sauces.) - (The Lady's Own Cookery Book)

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.

Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network


1 2 3 4 5

Viewed 986 times.

Home Made Cookies.ca