By the addition of various store sauces, thickening and flavouring,
good stock may be converted into good gravies. It should be borne
in mind, however, that the goodness and strength of spices, wines,
flavourings, &c., evaporate, and that they lose a great deal of their
fragrance if added to the gravy a long time before they are wanted.
If this point is attended to, a saving of one half the quantity of
these ingredients will be effected, as, with long boiling, the flavour
almost entirely passes away. The shank-bones of mutton, previously well
soaked, will be found a great assistance in enriching gravies; a kidney
or melt, beef skirt, trimmings of meat, &c. &c., answer very well when
only a small quantity is wanted, and a good gravy need not necessarily
be so very expensive; for economically-prepared dishes are oftentimes
found as savoury and wholesome as dearer ones. The cook should also
remember that the fragrance of gravies should not be overpowered by
too much spice, or any strong essences, and that they should always
be warmed in a _bain marie_, after they are flavoured, or else in a
jar or jug placed in a saucepan full of boiling water. The remains of
roast-meat gravy should always be saved; as, when no meat is at hand, a
very nice gravy in haste may be made from it, and when added to hashes,
ragoûts, &c., is a great improvement.
GRAVY, a Good Beef, for Poultry, Game, &c.
_Ingredients._—½ lb. of lean beef, ½ pint of cold water, 1 shalot or
small onion, ½ a teaspoonful of salt, a little pepper, 1 tablespoonful
of Harvey’s sauce or mushroom ketchup, ½ a teaspoonful of arrowroot.
_Mode._—Cut up the beef into small pieces, and put it, with the water,
into a stewpan. Add the shalot and seasoning, and simmer gently for 3
hours, taking care that it does not boil fast. A short time before it
is required, take the arrowroot, and having mixed it with a little cold
water, pour it into the gravy, which keep stirring, adding the Harvey’s
sauce, and just letting it boil. Strain off the gravy in a tureen, and
serve very hot. _Time._—3 hours. _Average cost_, 8_d._ per pint.
GRAVY, Beef, a Quickly Made.
_Ingredients._—½ lb. of shin of beef, ½ onion, ¼ carrot, 2 or 3 sprigs
of parsley and savoury herbs, a piece of butter about the size of a
walnut; cayenne and mace to taste, ¾ pint of water. _Mode._—Cut up
the meat into very small pieces, slice the onion and carrot, and put
them into a small saucepan with the butter. Keep stirring over a sharp
fire until they have taken a little colour, when add the water and
the remaining ingredients. Simmer for ½ hour, skim well, strain, and
flavour, when it will be ready for use. _Time._—½ hour. _Average cost_,
for this quantity, 5_d._
GRAVY, Brown.
_Ingredients._—2 oz. of butter, 2 large onions, 2 lbs. of shin of beef,
2 small slices of lean bacon (if at hand), salt and whole pepper to
taste, 3 cloves, 2 quarts of water. For thickening, 2 oz. of butter, 3
oz. of flour. _Mode._—Put the butter into a stewpan; set this on the
fire, throw in the onions cut in rings, and fry them a light brown;
then add the beef and bacon, which should be cut into small square
pieces; season, and pour in a teacupful of water; let it boil for
about ten minutes, or until it is of a nice brown colour, occasionally
stirring the contents. Now fill up with water in the above proportion;
let it boil up, when draw it to the side of the fire to simmer very
gently for 1½ hour; strain, and when cold, take off all the fat. In
thickening this gravy, melt 3 oz. of butter in a stewpan, add 2 oz. of
flour, and stir till of a light-brown colour; when cold, add it to the
strained gravy, and boil it up quickly. This thickening may be made
in larger quantities, and kept in a stone jar for use when wanted.
_Time._—Altogether, 2 hours. _Average cost_, 4_d._ per pint.
GRAVY, Brown, without Meat.
_Ingredients._—2 large onions, 1 large carrot, 2 oz. of butter, 3
pints of boiling water, 1 bunch of savoury herbs, a wineglassful of
good beer; salt and pepper to taste. _Mode._—Slice, flour, and fry the
onions and carrots in the butter until of a nice light-brown colour,
then add the boiling water and the remaining ingredients; let the whole
stew gently for about an hour, then strain, and when cold, skim off
all the fat. Thicken it, and, if thought necessary, add a few drops of
colouring. _Time._—1 hour. _Average cost_, 2_d._ per pint.
_Note._—The addition of a small quantity of mushroom ketchup or
Harvey’s sauce very much improves the flavour of this gravy.