Mrs Beetons Sauces Revisited
Brown Gravy
2˝lt (4 pints) Water
900g (2lb) Shin Of Beef
50g (2oz) Butter
2 Large Onions
2 Small Slices Lean Bacon (if at available)
3 Cloves
Salt and Pepper, to taste
For thickening:
85g (3oz) Flour
50g (2oz) Butter
Put the butter into a saucepan and heat.
Add the onions cut in rings and fry until lightly browned.
Add the beef and bacon, which should be cut into small square pieces.
Season and pour in a teacupful of water; allow to boil for about ten minutes, or until it is of a nice brown colour, stirring occasionally.
Add the remaining water.
Allow to boil, reduce the heat and simmer very gently for 1-1˝ hour.
Strain and when cold, skim off all the fat.
To thicken the gravy, melt the butter in a saucepan, add the flour and stir until a light brown colour.
When cold, add it to the strained gravy and boil quickly.
This thickening may be made in larger quantities and kept in a stone jar for use when wanted.
Time: Altogether, 2 hours.
BROWN GRAVY
436. 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 1–1/2 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, 4d. per pint.
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