Name: Gravy
Yield: Makes about 16 fl oz/2 cups/500 ml of gravy
Cuisine: United Kingdom
Ingredients: ½ tsp black peppercorns; 1 large onion, sliced; 1 pint/2½ cups/600 ml boiling water; ½ tsp white peppercorns; 4-5 whole cloves; 2 tbsp flour; blade of mace; 8 oz/250 g stewing veal, diced; salt; 8 oz/250 g stewing beef, diced; 8 oz/250 g boned shoulder or breast of lamb, diced; 1 carrot, sliced; 3-4 slices bacon; bouquet garni

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