To make Strong Broth for Soops or Gravy

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a Leg of Beef, chop it to-pieces, set it on the Fire in four Gallons of Water, scum it clean, season it with black and white Pepper three or four Ounces, a few Cloves, and a Bundle of Sweet Herbs: Let it boil till two Parts is wasted, then season it with Salt; let it boil a little while, then strain it off, and keep it for use.

When you want very strong Gravy, take a Slice of Bacon, lay it in a Stew-pan, take a Pound of Beef, cut it thin, lay it on the Bacon, slice a good Piece of Carrot in, an Onion sliced, a good Crust of Bread, a few Sweet Herbs, a little Mace, Cloves, Nutmeg, and whole Pepper, an Anchovy, cover it, and see it on a slow Fire five or six Minutes, and pour into it a Quart of the above Beef Gravy. Cover it close, and let it boil softly till half is wasted. This will be a rich high brown Sauce for Fish, or Fowl, or Ragoo.