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RECIPES FOR GRAVIES

Method.—Slice the vegetables, cut the liver into small pieces. Melt the dripping in a stewpan, fry the vegetables and liver to a nice brown, then add the water, bouquet-garni, salt and pepper, and cook slowly for 1 hour. Strain and return to the saucepan, knead the flour and butter well together on a plate, add it, in small portions, to the gravy, stir and cook for ten minutes. Season to taste, add a few drops of caramel to improve the colour, and serve.

Time.—1¼ to 1½ hours. Average Cost, 2½d. Quantity, about ¾ pint.

166.—GRAVY (Quickly made). (Fr.Jus de Viande.)

Ingredients.—¾ of a pint of water, ½ a lb. of shin of beef, ½ an oz. of butter, ½ an onion, ¼ of a carrot, salt and pepper.

Method.—Cut the meat and vegetables into small pieces and fry them brown in the butter. Add the water, salt and pepper, and simmer for ½ an hour. Strain, season, and serve. The meat and vegetables should afterwards be put into the stock-pot, or with more water added to them may be cooked until all their goodness is extracted.

Time. From 40 to 45 minutes. Average Cost, about 5d. Quantity, about ½ a pint.

167.—GRAVY FOR GAME. (Fr.Jus de Gibier.)

Ingredients.—Bones and trimmings of game, sufficient cold water to cover them, a bay-leaf, 1 clove, 6 peppercorns, a sprig of thyme, a small piece of onion, 1 oz of butter (or less if making a small quantity).

Method.—Cut up the trimmings and break the bones into small pieces. Melt the butter, add the bones and meat, and the rest of the ingredients, cover with water, simmer for 3 hours, then strain, season and use as required.

Time.—3¼ hours. Average Cost, 1½d. without the bones and trimmings.

168.—GRAVY FOR HASHES, Etc.

Ingredients.—Bones and trimmings of the joint to be hashed, sufficient water to cover the bones, 1 small onion, 1 strip of celery, ½ a small carrot, a bouquet-garni (parsley, thyme, bay-leaf), salt and pepper. Measure the gravy when made, and to each ½ pint allow ½ oz. of butter, and a dessertspoonful of flour.

Method.—Break the bones into small pieces and slice the vegetables. Put them into a saucepan, add the trimmings of the meat, water, bouquet-garni, salt and pepper, simmer for 2 hours, then strain. Melt the butter in a stewpan, add the flour, and fry brown. Put in the gravy, stir until it boils, season to taste, and use as required. A little ketchup, Harvey, or other sauce may be added if liked.

Time.—About 2 hours. Average Cost, 1½d. per pint, exclusive of bones and trimmings.