Gravy

To make Gravy

Preparation info
  • Makes about

    16 fl oz

    /
    • Difficulty

      Easy

Appears in
Great Cooks and Their Recipes

By Anne Willan

Published 1977

  • About

Hannah Glasse’s gravy may not be as concentrated as French coulis but by our standards it is certainly a rich basic sauce.

If you live in the Country, where you can’t always have Gravy Meat, when your Meat comes from the Butcher take a Piece of Beef, a Piece of Veal, and a Piece of Mutton; cut them into as small Pieces as you can, and take a large deep Sauce-pan with a Cover, lay your Beef at Bottom, then your Mutton, then a very little Piece of Bacon, a Slice or two of Carro