To make Gravy for Soops, &c.

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a Leg of Beef, cut and hack it, put it into a large earthen Pan; put to it a Bundle of Sweet Herbs, two Onions stuck with a few Cloves, a Blade or two of Mace, a Piece of Carrot, a Spoonful of whole Pepper Black and White, and a Quart of stale Beer: Cover it with Water, tye the Pot down close with Brown Paper rubbed with Butter, send it to the Oven, and let it be well baked. When it comes Home, strain it through a coarse Sieve; lay the Meat into a clean Dish as you strain it, and keep it for Use. It is a fine Thing in a House, and will serve for Gravy, thicken’d with a Piece of Butter, Red Wine, Catchup, or whatever you have a mind to put in, and is always ready for Soops of most Sorts. If you have Pease ready boil’d, your Soop will soon be made: Or take some of the Broth and some Vermicelli boil it together, fry a French Roll and put in the Middle, and you have a good Soop. You may add a few Truffles and Morels, or Sellery stew’d tender, and then you are always ready.