To draw Mutton, Beef, or Veal Gravy

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take a Pound of Meat, cut it very thin, lay a little Piece of Bacon about two Inches long at the Bottom of the Stew-pan or Sauce-pan, and lay the Meat on it: Lay in some Carrot, and cover it close for two or three Minutes, then pour in a Quart of boiling Water, some Spice, Onion, Sweet Herbs, and a little Crust of Bread toasted; let it do over a slow Fire, and thicken it with a little Piece of Butter rolled in Flour. When the Gravy is as good as you would have it season it with Salt, and then strain it off. You may omit the Bacon, if you dislike it.