3. Brown Gravies

Preparation info

    • Difficulty

      Easy

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Method

The following is very good for brown sauce, and also for every kind of roast meat, game, or poultry; and a gill of it may be used to give a colour to any kind of broth, instead of colouring or burnt onions. As there is a little difficulty to make it properly, it should only be done on particular occasions.

Grease the bottom of the pot with about two ounces of fat, butter, or dripping; cut four onions in thick slices crossways, lay them on the bottom, and place over them three pounds of leg or shin of beef, or clod and sticking; cut it slantway in pieces, chop the bone, then add two teaspoonfuls of salt, half a spoonful of pepper; set it on the fire until it begins to hiss, which indicates that all the moisture is dispersed; reduce the heat of the fire by throwing ashes on the top; put on the pan with the cover over. Let the onions stew until quite brown, but not burnt, and the fat is as clear as oil, which you will easily perceive by holding the pan or pot on one side, the contents of which will be smoking hot, and stick to the bottom, though not burning; immediately add five pints of cold water; when boiling, skim and simmer one hour; pass through the sieve, and put by till wanted. It will keep for many days in winter, and also in summer, by boiling it every other day, with the addition of half a gill of water added to it now and then.