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 Carrot, some Mace, Cloves, Whole Pepper Black and White, a large Onion cut in Slices, a Bundle of Sweet Herbs, and then lay in your Veal. Cover it close over a very slow Fire for six or seven Minutes, shaking the Sauce-pan now and then; then shake some Flour in, and have ready some boiling Water, pour it in till you cover the Meat and something more: Cover it close, and let it stew till it is quite rich and good; then season it to your Taste with Salt, and strain it off.
This will do for most Things.
© 1977 Anne Willan. All rights reserved.