Gravy For General Use

Gravy For General Use

Bouquet Garni

It is often necessary to prepare a gravy for general use.

Take about 2 pounds of fillet of veal.
Remove any fat.
Cut it into 3 or 4 pieces and add any odd portions of uncooked meat.
Put them all into a six-pint saucepan or stewpan with half a pint of soft water.
Let it come slowly to the boil.
Continue reducing till it forms a glaze.
Turn the pieces of meat over and add three pints water, a teaspoon of salt, a pinch of pepper, a bouquet garni, a small carrot split into four, and one onion, with two cloves.
Let the contents come to a boil.
Simmer slowly for two hours with the lid off.
Skim as occasion requires.
Strain the liquor through a tammy sieve and set it aside for use. The pieces of meat can be eaten with a sharp sauce.

Precautions: The contents must not boil or the gravy will not be clear, and freedom from fat is most important.

Recipe From: Buckmasters Cookery printed in London, unknown date.


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