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 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.
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