Page:The English housekeeper, 6th.djvu/224

From Wikisource
Jump to navigation Jump to search
This page has been proofread, but needs to be validated.
196
GRAVIES AND SAUCES.

nearly half an hour, then strain it. An anchovy may be added.

Gravy that will keep a Week.

Put some lean beef, in thin slices, into a stew-pan with butter, and what herbs and roots you like, strewed over: cover close, and set it over a slow fire. When the gravy is drawn, keep shaking the stew-pan backwards and forwards several minutes, that it may dry up again, then put in as much water as you require, let it simmer an hour and a half. Keep it in a cool place. A thin slice of lean ham may be added.

Jelly for Cold Meat

May be made of the knuckle of a leg or shoulder of veal, or a piece of the scrag, and shanks of mutton, or a cow heel. Put the meat, a slice of lean ham or bacon, some herbs, 2 blades of mace, 2 onions, a tea-spoonful of Jamaica peppers bruised, the same of black pepper, and a piece of lemon peel, into a stew-pan; cover with about 3 pints of water, and let it boil; scum well, and let it simmer till the liquor is strong: strain it, and when nearly cold take off all the fat. Put it rough round cold poultry or veal. Eaten with cold meat pies.

Savoury Gravy for Venison.

Make a pint of good gravy, of the trimmings of venison, and mutton shanks; the meat should be browned first in the frying-pan, then stewed slowly, in water, to make the quantity required; scum carefully and strain it when done: add salt, pepper, walnut pickle, and a wine-glass of Port or claret.

Mutton Gravy, for Venison or Hare.

Broil a scrag of mutton, in pieces, rather brown; put them into a stew-pan, with a quart of boiling water; cover close, and simmer gently an hour: uncover the stew-pan, and let it reduce to ¾ pint; pour it through a hair sieve, take the fat off, add a little salt, and serve it quite hot.