Stock for Gravies

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Cut the meat from a knuckle of veal, and put it, with a pound of lean beef, into two quarts of water; add one tablespoonful of salt and a teaspoonful of pepper; cover it close, and let it stew until the meat is very tender; then strain it and keep it for rich soups or gravies, as thinning them with water spoils them. Always keep a pot or stewpan in which to throw all nice pieces of meat left from dinner, also any steak, bones, chicken wings, etc., etc. This makes a reserve of stock with very little fresh meat. It is useful and economical, and, being without vegetables, never sours. In making oyster soup use a pint or so of this stock to the usual quart of oysters and a pint of milk.