Gravy Soup
INGREDIENTS for large quantity. -6 lbs. of shin of beef, a knuckle of veal weighing 5 lbs., a few pieces of trimmings, 2 slices of nicely-flavoured lean ham 1/4 lb. of butter, 4 onions, 4 carrots, 1 turnip, nearly a head of celery, 3 blades of mace, 6 cloves, a bunch of savoury herbs, seasoning of salt and pepper to taste, 3 lumps of sugar, 6 quarts of boiling soft water. It can be flavoured with ketchup, Leamington sauce, Harvey's sauce, and a little soy. AVERAGE COST, per quart, 1s.
Slightly brown the meat and ham in the butter, but do not let them burn. When this is done, pour to it the water, and as the scum rises take it off; when no more GRAVY, VEAL. appears, add all the other ingredients, and let the soup simmer slowly by the fire for 6 hours without stirring it any more from the bottom; take it off and let it settle; skim off all the fat you can, and pass it through a sieve or cloth. When perfectly cold you can remove all the fat, and leave the sediment untouched, which serves very nicely for thick gravies, hashes, &c.
TIME.-7 hours.
SEASONABLE all the year.
Gravy, Veal (for White Sauces, Fricassees, &c.) - INGREDIENTS.-2 slices of nicely-flavoured lean ham, any poultry trimmings, 2 lbs. of lean veal, a faggot of savoury herbs, including parsley, a few green onions (or one large onion may be substituted for these), a few mushrooms, when obtainable; 1 blade of mace, salt to taste, 3 pints of water. AVERAGE COST, 9d. per pint.
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.