Baron Liebeg’s Beef Gravy

Most excellent for hashes, minces, and other dishes made of cold meat

Method

For particulars of this most useful receipt, for extracting all its juices from fresh meat of every kind in the best manner, the cook is referred to the first part of the chapter on soups. The preparation, for which minute directions are given there, if poured on a few bits of lean ham lightly browned, with the other ingredients indicated above, will be converted into gravy of fine flavour and superior quality.

With no addition, beyond that of a little thickening and spice, it will serve admirably for dressing cold meat, in all the usual forms of hashes, minces, blanquettes, &c., &c., and convert it into dishes as nourishing as those of meat freshly cooked, and it may be economically made in small quantities with any trimmings of undressed beef, mutton, or real, mixed together, which are free from fat, and not sinewy: flavour may be given to it at once by chopping up with them the lean part only of a slice or two of ham, or of highly-cured beef.

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