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 Oct 3, 2009
15 min
30 min
45 min