When the muscular part of meat is gradually exposed to a very moderate
heat, sufficient to brown the outer fibres, the gelatine, osmazome, and
other animal juices of it, become disengaged, and separated in a liquid
state, and constitute a fluid of a brown colour, possessing a highly
savoury and grateful taste. Hence gravy is the soluble constituent or
liquid part of meat, which, spontaneously, exudes from flesh, when
gradually exposed to a continued heat sufficient to corrugate the animal
fibre. Flavouring vegetables are often added, and fried with the meat,
such as sliced onions, carrots or cellery, till they are tender,
together with some spices and the usual condiments.
To extract gravy, the meat is cut into thin slices, or it is scored, and
the fibres are bruised with a mallet. It is then usually seasoned, with
pepper and salt, and exposed in a pan containing a small quantity of
butter, or other fat, (or without any fat,) to the action of a gradual
heat, just sufficient to brown the outer fibre strongly. The juices of
the meat, which are thus during the frying process, copiously
disengaged, are suffered to remain exposed to the action of heat till
they have assumed the consistence of a thin cream, and a brown colour. A
small portion of water is then added to re-dissolve the extracted mass,
and after the whole has been suffered to simmer with the spices and
roots for a short time, together with an additional quantity of water,
the liquid is strained off through a sieve. If the gravy be intended
for made dishes, it is customary to give it the consistence of cream, by
means of _thickening paste_. (See p. 160.) The meat is capable of
furnishing an additional quantity of gravy. It is therefore covered with
water and suffered to simmer for about one hour, or till the fluid is
reduced to one half its bulk.
One pound and a quarter of lean beef, or one pound and a half of veal,
will afford one pint of strong gravy.
When broth, soups, or gravy, are preserved from day to day, in hot
weather, they should be warmed up every day, and put into fresh scalded
pans, this renders them less liable to spoil.