Rich Pale Veal Gravy, or Consommé

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


  • Lean of ham, 6 to 8 oz.
  • neck or knuckle of veal, 3 lbs.
  • strong br


The French, who have always at hand their stock-pot of good bouillon (beef soup or broth), make great use of it in preparing their gravies. It is added instead of water to the fresh meat, and when this, in somewhat larger proportions, is boiled down in it, with the addition only of a bunch of