Читать книгу Hand-Book of Practical Cookery, for Ladies and Professional Cooks - Pierre Blot - Страница 108

When you are short of gravy, cut a little piece of veal, say half a pound of the breast or neck piece, or trimmings of veal-cutlets; set on the fire with about an ounce of butter, and half of a rather small carrot cut in slices; stir, and when the meat is turning rather brown, add two or three onions in slices also; stir again till the onions are nearly fried; when covered with broth or water, add salt, a dozen whole peppers, a bay-leaf, and two stalks of thyme; boil gently for two or three hours, and strain.

If it is boiling away, add water to fill up.

Trimmings of mutton, lamb, beef, chicken, or turkey, may be added to the veal.

In case of hurry, it may be done quickly and by boiling rather fast, but it is not as good, and there is less of it with the same quantity of meat.

For a grand dinner, the gravy may be made one or two and even three days in advance; then simmer it for five or six hours.