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A Good Beef Gravy for Poultry, Game, etc.

  • 1/2 a pound lean beef
  • 1 pint of cold water
  • 1 shalot or small onion
  • 1/2 a teaspoonful of salt
  • pepper
  • 1 tablespoonful of store sauce or mushroom ketchup
  • 1 teaspoonful of arrowroot
Procure half a pound lean beef, pint of cold water, one shalot or small onion, half a teaspoonful of salt, a little pepper, one tablespoonful of store sauce or mushroom ketchup, a teaspoonful of arrowroot. 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 three 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 sauce, and just letting it boil. Strain off the gravy in a tureen, and serve very hot.
Submitted by Cassyjean - Torrington, CT Oct 3, 2009 15 min 30 min 45 min


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