BROWN GRAVY WITHOUT MEAT.
437. 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 in the same manner as recipe No. 436, and, if thought necessary, add a few drops of colouring No. 108.
Time.—1 hour. Average cost, 2d. per pint.
Note.—The addition of a small quantity of mushroom ketchup or Harvey's sauce very much improves the flavour of this gravy.
RICH GRAVY FOR HASHES, RAGOUTS, &c.
438. INGREDIENTS.—2 lbs. of shin of beef, 1 large onion or a few shalots, a little flour, a bunch of savoury herbs, 2 blades of mace, 2 or 3 cloves, 4 whole allspice,¼ teaspoonful of whole pepper, 1 slice of lean ham or bacon,½ a head of celery (when at hand), 2 pints of boiling water; salt and cayenne to taste.
Mode.—Cut the beef into thin slices, as also the onions, dredge them with flour, and fry of a pale brown, but do not allow them to get black; pour in the boiling water, let it boil up; and skim. Add the remaining ingredients, and simmer the whole very gently for 2 hours, or until all the juices are extracted from the meat; put it by to get cold, when take off all the fat. This gravy may be flavoured with ketchup, store sauces, wine, or, in fact, anything that may give additional and suitable relish to the dish it is intended for.
Time.—Rather more than 2 hours.
Average cost, 8d. per pint.
[Illustration: PIMENTO.]
ALLSPICE.—This is the popular name given to pimento, or Jamaica pepper, known to naturalists as Eugenia pimenta, and belonging to the order of Myrtaceae. It is the berry of a fine tree in the West Indies and South America, which attains a height of from fifteen to twenty feet: the berries are not allowed to ripen, but, being gathered green, are then dried in the sun, and then become black. It is an inexpensive spice, and is considered more mild and innocent than most other spices; consequently, it is much used for domestic purposes, combining a very agreeable variety of flavours.
GRAVY MADE WITHOUT MEAT FOR FOWLS.
439. INGREDIENTS.—The necks, feet, livers, and gizzards of the fowls, 1 slice of toasted bread,½ onion, 1 faggot of savoury herbs, salt and pepper to taste,½ pint of water, thickening of butter and flour, 1 dessertspoonful of ketchup.
Mode.—Wash the feet of the fowls thoroughly clean, and cut them and the neck into small pieces. Put these into a stewpan with the bread, onion, herbs, seasoning, livers, and gizzards; pour the water over them and simmer gently for 1 hour. Now take out the liver, pound it, and strain the liquor to it. Add a thickening of butter and flour, and a flavouring of mushroom ketchup; boil it up and serve.
Time.—1 hour. Average cost, 4d. per pint.
A CHEAP GRAVY FOR HASHES, &c.
440. INGREDIENTS.—Bones and trimmings of the cooked joint intended for hashing,¼ teaspoonful of salt,¼ teaspoonful of whole pepper,¼ teaspoonful of whole allspice, a small faggot of savoury herbs,½ head of celery, 1 onion, 1 oz. of butter, thickening, sufficient boiling water to cover the bones.
Mode.—Chop the bones in small pieces, and put them in a stewpan, with the trimmings, salt, pepper, spice, herbs, and celery. Cover with boiling water, and let the whole simmer gently for 1–½ or 2 hours. Slice and fry the onion in the butter till it is of a pale brown, and mix it gradually with the gravy made from the bones; boil for ¼ hour, and strain into a basin; now put it back into the stewpan; flavour with walnut pickle or ketchup, pickled-onion liquor, or any store sauce that may be preferred. Thicken with a little butter and flour, kneaded together on a plate, and the gravy will be ready for use. After the thickening is added, the gravy should just boil, to take off the rawness of the flour.
Time.—2 hours, or rather more.
Average cost, 4d., exclusive of the bones and trimmings.
JUGGED GRAVY (Excellent).
441. INGREDIENTS.—2 lbs. of shin of beef,¼ lb. of lean ham, 1 onion or a few shalots, 2 pints of water, salt and whole pepper to taste, 1 blade of mace, a faggot of savoury herbs,½ a large carrot,½ a head of celery.
Mode.—Cut up the beef and ham into small pieces, and slice the vegetables; take a jar, capable of holding two pints of water, and arrange therein, in layers, the ham, meat, vegetables, and seasoning, alternately, filling up with the above quantity of water; tie down the jar, or put a plate over the top, so that the steam may not escape; place it in the oven, and let it remain there from 6 to 8 hours; should, however, the oven be very hot, less time will be required. When sufficiently cooked, strain the gravy, and when cold, remove the fat. It may be flavoured with ketchup, wines, or any other store sauce that may be preferred.
It is a good plan to put the jar in a cool oven over-night, to draw the gravy; and then it will not require so long baking the following day.
Time.—From 6 to 8 hours, according to the oven.
Average cost, 7d. per pint.
[Illustration: CELERY.]
CELERY.—As in the above recipe, the roots of celery are principally used in England for flavouring soups, sauces, and gravies, and for serving with cheese at the termination of a dinner, and as an ingredient for salad. In Italy, however, the green leaves and stems are also employed for stews and soups, and the seeds are also more frequently made use of on the continent than in our own islands. In Germany, celery is very highly esteemed; and it is there boiled and served up as a dish by itself, as well as used in the composition of mixed dishes. We ourselves think that this mild aromatic plant might oftener be cooked than it is; for there are very few nicer vegetable preparations brought to table than a well-dressed plate of stewed celery.
VEAL GRAVY FOR WHITE SAUCES, FRICASSEES, &c.
442. INGREDIENTS.—2 slices of nicely flavoured lean ham, any poultry trimmings, 3 lbs. of lean veal, a faggot of savoury herbs, including parsley, a few green onions (or 1 large onion may be substituted for these), a few mushrooms, when obtainable; 1 blade of mace, salt to taste, 3 pints of water.
Mode.—Cut up the ham and veal into small square pieces, put these in a stewpan, moistening them with a small quantity of water; place them over the fire to draw down. When the bottom of the stewpan becomes covered with a white glaze, fill up with water in the above proportion; add the remaining ingredients, stew very slowly for 3 or 4 hours, and do not forget to skim well the moment it boils. Put it by, and, when cold, take off all the fat. This may be used for Béchamel, sauce tournée, and many other white sauces.
Time.—3 or 4 hours. Average cost, 9d. per pint.
CHEAP GRAVY FOR MINCED VEAL.
443.