Mrs Beetons Sauces Revisited
Good Beef Gravy
(for Poultry, Game, etc.)
285ml (˝ pint) Cold Water
225g (8oz) Lean Beef
1 Shallot or Small Onion
1 tbsp Harvey's Sauce or Mushroom Ketchup
˝ tsp Salt
˝ tsp Arrowroot
Pepper, to taste
Cut up the beef into small pieces and put it, with the water, into a saucepan.
Add the shallot and seasoning and simmer gently for 3 hours, taking care that it does not boil fast.
Just before it is required, take the arrowroot mixed with a little cold water, pour it into the gravy, keep stirring, add the Harvey’s sauce and just letting it boil.
Strain off the gravy in a tureen and serve very hot.
Time: 3 hours.
A GOOD BEEF GRAVY FOR POULTRY, GAME, &c.
435. INGREDIENTS - 1/2 lb. of lean beef, 1/2 pint of cold water, 1 shalot or small onion, 1/2 a teaspoonful of salt, a little pepper, 1 tablespoonful of Harvey’s sauce or mushroom ketchup, 1/2 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, 8d. per pint.
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